My Mom's Braciole

Recipe printed from Jenn's Food Journey, created by my grandma

1 lb flank steak, pounded to 1/4-inch thick or less
1/2 cup dried Italian bread crumbs
1 garlic clove, finely minced
1/4 cup (or more) freshly chopped Italian flat leaf parsley
1/4-1/3 cup grated parmesan cheese
olive oil
cotton string or toothpicks (DO NOT USE NYLON STRING!!!)
tomato/marinara sauce (about 2-3 cups)

In a pot or large sauce pan, over medium to medium-high heat, add the sauce and bring to a boil.  Reduce heat to low and allow to simmer.

Meanwhile, cut the flank steak into strips about 3-4 inches wide.  Lay the strips flat on the counter.  In a bowl, mix the bread crumbs, garlic, parsley and cheese together.  Add enough oil to make into a paste.  Spread the filling evenly over the meat.  Roll the meat as tightly as you can and tie it with the cotton string or secure with toothpick.

In a skillet over medium high heat, with 1 tablespoon olive oil, brown all sides of the braciole.  Add the meat to the sauce and allow to simmer for 1 1/2 to 3 hours.

***My mom also wanted me to include Giada De Laurentiis way of baking this in the oven too:  Preheat oven to 350 degrees F.  Follow same instructions as above but brown the meat in an ovenproof skillet.  Add the tomato sauce to the pan (no need to heat up the sauce before this either) and bring to a boil.  Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.  After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.  The total cooking time should be about 1 1/2 hours.  Enjoy!