Ingredients
- 2 pieces of round steak – approximately 350g each
- 2 cups of dry bread or bread rolls, torn into very small pieces (by hand or in a food processor)
- 3⁄4 cups of mix fresh herbs, chopped (parsley, sage, thyme)
- 1⁄4 cup olive oil + 2 tbsp for cooking
- 1⁄2 cup of finely grated parmesan
- 4 slices of prosciutto
- 1 tbsp fresh minced garlic
- 1 tbsp of paprika
- 700ml passata (or your favourite red sauce)
- Fresh cracked pepper
- Salt
Method
- Begin by making the breadcrumb mixture. In a bowl, add the bread – torn into small pieces, or blitzed in a food processor for a few seconds to create a very chunky crumb – you don’t want a fine crumb for this recipe. Combine with the herbs, parmesan, garlic, salt and pepper, and paprika. Add the 1⁄4 cup of olive oil and stir to combine. Set aside.
- Between two pieces of parchment paper, use a mallet to pound down your round steak to about a 1⁄2 centimetre thickness, evenly all around.
- Lay the steak out flat, and using half the breadcrumb mixture on each steak, cover the whole steak and press slightly down to compact the breadcrumb mix. Place two thin slices of prosciutto over the breadcrumb mixture on each steak. Firmly roll the steaks into a log shape, securing once rolled with toothpicks, or with butchers’ twine.
- Add the remaining 2 tbsp of oil into a cast iron pot, and on a medium-high heat sear the rolled beef, ensuring a nice golden crust on the outside. Once they have browned, add in your passata and season with salt, pepper, and whatever else your heart desired. Alternatively, you can use your favourite red sauce.
- Place on the lid and simmer the braciole in the sauce on low-medium for 1.5-2 hours, until the meat is soft and tender. If required, top up the sauce with more passata or water during cooking. Once tender, remove from the sauce, slice, and serve with green beans and crusty bread.
Recipe by Alexandra Berto
