Tuscan-Style Flank Steak - Father's Day Grilled Steak Special!
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Beef Braciole (Stuffed Italian Beef Roll)
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Italian Grandma Makes Beef Braciole
BRACIOLE
2 lbs thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced & crushed
Fresh Parsley, chopped
Grated Pecorino Romano Cheese
Red Hot Pepper Flakes
Prosciutto or Ham as substitute
Boiled Eggs, chopped
Provolone Cheese Slices
Olive Oil
Salt & Pepper to taste
SAUCE
1 qt Tomato Sauce
1 qt Peeled Tomatoes
1 small Onion (sliced)
3 Garlic Cloves (crushed)
1 tsp Oregano
1 tsp Basil
Olive Oil
Salt & Pepper to taste
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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Italian stuffed flank steak: how to cook something amazing!
These delicious steak pinwheel rolls are so tender and cheesy!
INGREDIENTS
2 garlic cloves, minced
1 shallot, very finely chopped
2 tbsp fresh parsley leaves, finely chopped
1 tsp sage leaves
2 tbsp olive oil
1 steak flan (about 800g)
4 oz prosciutto
4 oz provolone
8 - 12 wooden sticks soaked in water
Salt and ground black pepper
METHOD
Mix the garlic, shallots, parsley, sage and olive oil in a small bowl.
Cut the steak in the Butterfly and pound it into a rectangle.
Evenly distribute the mixture of herbs on the surface of the steak. Put the prosciutto evenly over the steak, leaving a 2-inch border along the top edge. Cover the prosciutto with an even layer of cheese, leaving a 2-inch border along the top edge.
Starting from the bottom edge and rolling away from you, roll the beef and place it on the cutting board seam side down.
Using a knife, cut between 2.3 cm thick pieces of twine. Season lightly with salt and black pepper.
Bake at 180°C/360°F for about 20 minutes.
Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
Braciole is a rich, velvety main course that will make your holiday party the hit of the season - Giada
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Braciole
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min
Yield: 4 servings
Ingredients
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Directions
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. 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.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Simple Tomato Sauce:
Yield: 6 cups
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
Flank Steak Pinwheels are the Best! #shorts
Flank Steak Pinwheels ????
Inspired by my friend @overthefirecooking
These came out being one of the Best things I’ve made recently.
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????Butterfly your flank steak, I cut off the edges to make more symmetrical
????Cover in butcher or parchment paper then pound it out to flatten it out evenly
????Season w/ your favorite BBQ rub
????Add slices of provolone cheese
????Top w/ my Habanero Chimichurri (see other video for that recipe)
????Roll it up like a fatty
????At this point you can use twine to secure it or skewers
????Coat in almond oil as a binder
????Season the outside w/ salt and pepper
????Slice them up individually, if using skewers cut off the excess for better handling
????While those rest fire up your grill indirect
????Sear the pinwheels till you get some nice char on both sides
????Then move them over to the opposite side and let it finish cooking till internal temp hits about 130-135
????When done let it rest, remove skewers and twine
????Slice them up and enjoy while the cheese is still melted
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♨️ @chargrillergrills AKORN Auto Kamado
???? @jealousdevilcharcoal Chunx
???? @snakeriverfarms American Wagyu Flank
???? Hickory chunks
???? @blazingstarbbq Reaper
???? @alfrugoni Salt and Pepper
???? @fresh_vintage_farms Almond oil
Follow ???????? @tfti.bbq for more ???? recipes
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