Rosemary Braciole

For the sauce:

Homemade red sauce or store bought, prepared

2T Rosemary Olive Oil (I sauteed onion & garlic with Rosemary, then added my sauce to them)

For the breadcrumb filling:

3/4 cup Gluten free breadcrumbs

1/3 cup parmesan cheese

1 egg

1 1/2 T Salt Sisters Herbes de Provence with Sea Salt Seasoning

For the meat:

Kitchen twine (or toothpicks)

(2) 1 lb Flank steak or (1) 2lb flank steak

2 cups kale, steamed

1-2T Rosemary Olive Oil to sear braciole

Instructions:

1. Prepare sauce and allow to simmer for at least 1 hour

2. Combine ingredients for breadcrumb filling

3. Pound out meat (if needed) to about 1/4" thick 

4. Lay out flank steak(s) then using your fingers, press breadcrumb mixture into the meat to create a layer

5. Add kale on top of breadcrumb mixture

6. Begin rolling up the braciole to enclose the filling. Tie with twine or close with toothpicks

7. Heat frying pan with Rosemary Olive Oil then place braciole into the pan. Sear all sides then remove & add to sauce. Allow to cook in sauce for 1 hour for tender, juicy braciole!