Butterfly Flank Steak for Braciole: A Step-by-Step Guide

Flank steak is a popular cut of beef that is often used in Italian cuisine to make Braciole, a delicious stuffed and rolled meat dish. However, before you can stuff and roll the flank steak, you need to butterfly it first.

Butterflying is a simple technique that involves cutting the steak open like a book, so it can be stuffed and rolled easily. In this article, we will guide you through the process of butterflying flank steak for Braciole.

Step 1: Gather Your Tools

To butterfly flank steak, you will need a sharp knife, a cutting board, and some kitchen twine or toothpicks to secure the filling later. Make sure your knife is sharp because a dull knife can make this task more difficult than it needs to be.

Step 2: Prepare the Flank Steak

Place the flank steak on your cutting board with the grain running parallel to the edge of the board. Starting from one of the longer edges, use your knife to carefully slice through the center of the steak horizontally. Be sure not to cut all the way through; stop about half an inch from the other edge.

Step 3: Open Up the Steak

Once you have made your initial cut, gently pry open both halves of the flank steak with your fingers. Use your knife to score any thicker parts of meat that are still connected between both halves and continue slicing until both halves lay flat on your cutting board.

Step 4: Pound Thin (Optional)

At this point, if you want your Braciole to be thin and evenly cooked throughout when rolled up with filling inside you may want to pound it out further with meat mallet or rolling pin.

Step 5: Add Filling

Now that your flank steak is butterflied open and laying flat on your cutting board, you can add your desired filling. Spread the filling evenly over the steak, leaving some space around the edges to prevent it from spilling out while rolling.

Step 6: Roll and Tie

Starting from one of the longer edges, tightly roll up the flank steak like a jelly roll until it is completely rolled up. Secure with kitchen twine or toothpicks to keep the meat in place while cooking.

Congratulations! Your flank steak is now butterflied and ready for stuffing and rolling into delicious Braciole.

In conclusion, butterflying flank steak is a simple process that allows you to create a variety of stuffed and rolled meat dishes like Braciole. Make sure to use a sharp knife, take your time, and follow these easy steps to achieve perfect results every time.