MENU
 
 
 
 

  • Barciole. Italian for "good freaking food"

    1 vote
    Barciole. Italian for "good freaking food"
    Prep: 15 min Cook: 3 hours Servings: 4
    by Michael Swiney
    20 recipes
    >
    However you want to pronounce it, and I have heard several ways...Bar'cola...Bar'cio...Bar-joel....what ever, it is a good and easy recipe that most make with Flank Steak. I remember growing up that my mother used to use make Flank because it was a cheaper cut of meat. Nowadays, it is one of the pricer. A thin sirloin is a good choice if you dont want to spend the cash for flank

    Ingredients

    • 1 pound flank steak (or sirloin), pounded to 1/4-inch thick
    • 1 1/4 cups ceacer flavored croutons
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon finely chopped rosemary
    • 1 teaspoon finely chopped tarragon
    • 2 cloves of garlic
    • 1/3 cup grated Ramono
    • 2 eggs
    • 3 cups tomato sauce

    Directions

    1. Preheat the oven to 350 degrees
    2. In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste
    3. Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Secure the end of the steak with a toothpick
    4. In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
    5. See the recipe that follows **Easy Tomato Sauce** OR you can use any bottled tomato sauce
    6. Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 3 hours.

    Similar Recipes

    Leave a review or comment