Chef John's Beef Braciole

Recipe View Prepare the Steaks: Place steaks between 2 sheets of heavy plastic wrap. Using a meat pounder, gently pound the meat to about 1/4-inch thickness. Patch any thin spots with meat that breaks off. (5 minutes)

Recipe View Make the Stuffing: In a mixing bowl, combine bread crumbs, crushed garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg. Mix until well combined. (5 minutes)

Recipe View Assemble the Braciole: Season steaks with salt and pepper. Spread half of the bread crumb stuffing onto the bottom 2/3 of one steak, leaving the top third bare. Lightly press the stuffing onto the meat. Starting from the stuffed end, tightly roll up the steak. Tie 3 to 4 pieces of kitchen string around the roll to secure it. Trim the ends of the string. Repeat with the remaining steak and stuffing. (15 minutes)

Recipe View Sear the Rolls: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pan-fry the steak rolls until well-browned on all sides, about 2 to 3 minutes per side. (10 minutes)

Recipe View Deglaze and Add Liquids: Pour in water and scrape the skillet to dissolve any pan juices and browned bits. Season the steak rolls with salt and pepper. Add red pepper flakes and bay leaf to the water. (2 minutes)

Recipe View Simmer in Sauce: Spread tomato sauce over the rolls. The liquid should cover the rolls about halfway. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Turn the rolls over and continue to cook, covered, for another 10 minutes, or until an instant-read thermometer inserted into the center of the stuffing reads at least 145 degrees F (65 degrees C). (20 minutes)

Recipe View Rest and Reduce Sauce: Remove the braciole from the pan and transfer to a platter. Let them rest for 10 minutes. Meanwhile, raise the heat to medium and bring the sauce to a boil. Cook, stirring often, until the sauce has reduced by half, about 10 minutes. (20 minutes)

Recipe View Serve: Slice the rolls crosswise. Arrange the slices on a bed of the reduced sauce and drizzle more sauce over the top. Serve immediately. (5 minutes)