Stuffed Flank Steak / La Bistecca di Fianco Imbottita


Here is another version of stuffed flank steak, often called braciole. Cutting the meat into two pieces and then butterflying them saves baking time. If you prefer, you may butterfly the whole steak and tie it up as a single larger roast. Baking time should be increased to an hour and a half or until a fork easily pierces the roast to a depth of an inch and a half.


  • 1 pound flank steak, cut into two 8-ounce strips and butterflied
  • Salt to taste
  • Grinding black pepper
  • 8 cured olives, pitted, optional
  • 1 large clove garlic, peeled
  • 1 small red onion, peeled and cut into quarters
  • 1/2 cup packed, well squeezed, cooked spinach
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup red wine
  • 3/4 cup prepared tomato sauce
  • 2 tablespoons Filippo Berio olive oil


  1. Preheat the oven to 325F.
  2. Flatten out the meat pieces and rub them with salt and pepper.
  3. Mince the olives, onion, and garlic together in a food processor or do by hand. Transfer the mixture to a bowl and add the spinach. Mix well and season with salt and pepper to taste.
  4. Divide and spread the mixture over the meat pieces, spreading it evenly and thinly. Divide and sprinkle the cheese over the pieces.
  5. Mix the tomato sauce and red wine together in a small bowl and set aside.
  6. Roll each piece up like a jellyroll and tie with kitchen string in the middle and at both ends; be careful that the filling does not fall out.
  7. Heat the olive oil in a stove-to-oven-to-table casserole dish just large enough to hold the meat. Brown the pieces well on all sides.
  8. Turn off the heat and pour the sauce evenly over the meat. Cover with a lid or heavy-duty aluminum foil and bake until fork tender, about 45 minutes to 1 hour.
  9. Allow the meat to stand covered for 10 minutes. Remove the string and discard. Allow the meat to rest covered for 5 minutes before cutting it into 1/2 inch thick slices. Serve with some of the sauce spooned over the slices.
  10. TIP:  Flank steak needs to be cut across the grain, which breaks the meat fibers.  Otherwise it will be too tough.

This recipe was featured on Season 18 - Episode 1814.

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It was the most delicious tasting meat we have had in a very long time. I only grilled flank steak and now you gave me a fabulous recipe to enjoy. My husband said it is now his ‘new favorite meal.’

gildina champion

flank steak is tough no matter how much you pound it, I use the whole tenderloin cut in one flat piece.


Im making this for valentines day!


Ciao Mary Ann,

Have you ever been to La Spezia, Liguria? I was born there, and I remember my grandmother preparing a Spezzino Easter dish, called Cima con Salsa Verde. Unfortunately grandmother and the recipe did not come with me, and I was too young to really pay attention in the kitchen. I have never been able to find it in any books or cooking shows, yet. Do you think you might be able to help me, please? I have never missed your shows, until my cable company messed with the PBS Channels and never know where they schedule your show. I enjoy your newsletters and recipes, I pass them on to my granddaughter, a mini chef in the making. Grazie e ciao. Anna

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