Grilled Stuffed Braciole
/Braciole:
2 lb. flank steak
1 bunch asparagus, trimmed
1 cup seasoned Italian breadcrumbs
2 onions, sautéed
¼ cup sliced jarred Calabrian chiles
3 T. toasted pine nuts
3 T. olive oil
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
12 slices fresh mozzarella (smoked if available)
Braciole Baste:
¼ cup olive oil
1 tsp. kosher salt
1 tsp. crushed black pepper
4 cloves garlic, smashed
2 sprigs fresh oregano
Braciole Sauce:
1 T. olive oil
2 pints cherry tomatoes
¼ cup fresh basil, chopped
2 T. red wine vinegar
Kosher salt and pepper
Directions: Put steak in freezer for 20 minutes to firm up for easier slicing. Butterfly the steak horizontally, opening the top flap like a book until it is one flat piece. Gently pound with meat mallet to even the thickness. Season both sides with salt and pepper. Wrap in plastic wrap and refrigerate for a few hours to help salt tenderize the meat.
Slice and sauté the onions.
When ready to prepare, bring a pot of water to a boil and prepare an ice water bath. Blanch the asparagus briefly, then transfer to the ice water to stop the cooking process. Drain and pat dry.
In a bowl, mix together the breadcrumbs, chiles, pine nuts, olive oil, garlic and sautéed onions. Season with salt and pepper.
Lay out the steak. Steak striations and grain should run horizontal at the end. Layer the cheese over the steak, leaving about a 1” perimeter. Then add the breadcrumb mixture and spread it within 1” of edge, patting it down evenly. Next layer the asparagus lengthwise so you can roll the meat.
Starting at the shorter end of the steak, tightly roll the stead into a pinwheel, taking care to make it even. Using twine, tightly tie the roll in 1-2” increments, then loop around the edge to seal the sides.
Heat one side of the gas grill on high for indirect cooking.
Mix together the braciole baste. Season the exterior of the braciola with salt and pepper. Brush with the baste and sear on all four sides until properly browned, about 2 minutes per side. Lower the heat to medium and move the braciola to the cool side of the grill. Cover and cook, basting every 5 minutes, until the internal temperature hits 120 degrees, around 35-40 minutes. Tent with foil and let rest for at least 15 minutes.
While meat rests, make the sauce. Heat a large, cast-iron skillet over medium-high heat on the grill. Toss the tomatoes in the oil. Put them in the skillet. Do not move the tomatoes until they start to char and blister, 3-4 minutes. Stir and finish charring for about 3 minutes. Pour into a bowl, toss with the basil and vinegar and season with salt and pepper. Stir until slightly broken and chunky.
Slice steak and serve with sauce.
Comment: This is sooooo good! The charred tomatoes add just the right finishing touch. The hardest part is butterflying the steak. If you having trouble keeping all the ingredients stuffed, you can grill on aluminum foil.
