1 ½ cups dried Italian bread crumbs

4 Tbls. Extra-virgin olive oil

2 anchovy fillets, minced

4 cloves garlic, minced

⅓ cup grated provolone cheese

1 cup buffalo mozzarella bocconcini balls, sliced 

in half if large size

½ cup jar roasted red peppers, drained and roughly chopped 

3 tablespoons minced flat-leaf Italian parsley

Kosher salt and freshly ground black pepper

2-pound piece flank steak

3 hard-boiled eggs, quartered lengthwise

50 Pepperoni slices

Extra-virgin olive oil

6 sprigs fresh thyme

2 cloves garlic, gently smashed

2 small onions, sliced

2 bay leaves

1 ½ cups white wine

1 (28 ounce) can small, petite tomatoes or equivalent or as I used, a marinara sauce of your choice

8 vine-ripened tomatoes, separated from vine

Kosher salt and freshly ground black pepper

2 tablespoons good-quality balsamic vinegar

½ bunch flat-leaf Italian parsley, chopped for garnish

To make the Braciole: 

Toast the Italian bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.

Set the flank steak on a piece of plastic wrap. 

Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about ½-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Separate and place the Pepperoni slices on top of the meat.  Spread the stuffing evenly over the meat, leaving about a 1-inch border all around. 

Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, starting at the short end, using the plastic wrap as support.   Tie the roll with butcher's twine in 4 to 5 places to secure.  This will help hold the shape and keep the filling from falling out.  Make sure to tie the ends to enclose the filling completely.  Sprinkle the Braciole with salt and pepper.

     

Preheat the oven to 350^o F. 

Heat the Paella Pan over medium high heat and add a 3-count of olive oil.  Add the thyme and garlic. Cook for about a minute until fragrant. 

Carefully add the Braciole and sear until evenly browned all over, approximately 2 minutes each side for a total of about 8 minutes.

Add the sliced onions and bay leaves, then stir in the white wine to deglaze. Add the marinara sauce or canned tomatoes over the top, then nestle in the whole vine tomatoes around the Braciole  Bring to a simmer, then cover and put in the oven to braise for 45 to 60 minutes. Turn the Braciole and baste with the sauce every 30 minutes.  After one hour, uncover and continue baking until the meat is tender, about 30 minutes longer.  When done, remove the Braciole to a carving board to rest. Total cooking time should be about 1  ½ hours.

Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf.  

Note*We always play a game with the Bay Leaf, whoever gets it, gets a prize. Like a pen, key chain or notepad... something small.

Pour the sauce back into the Paella pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. 

Remove the butcher's twine from the beef and cut into ½-inch thick "pin-wheel" slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley, grated Romano cheese and serve.