Ingredients: Serves 4
4 thin slices of sirloin or flank steak pounded
4 slices of prosciutto
Grated cheese, Parmesan or Romano
Fresh chopped parsley
Salt and black pepper
Prepared sauce, enough for about 2 to 3 inches in the skillet.
Butcher's twine to tie the braciole.
If you like, you can add extra cheese like provolone, swiss cheese, mozzarella cheese, etc.....
Pound the steak and sprinkle with grated cheese, pepper, parsley,garlic powder, onion powder and salt.
Top each Steak with prosciutto and roll each steak like a jelly roll.
Tie off the ends first then the middle with the twine.
Pour olive oil in large deep skillet enough to cover the bottom, heat over medium high heat.
Add the steak and sear only. Just enough to lock in the juices.
Remove steaks from the skillet. Leave oil in the skillet.
Add the sauce to the skillet, lower heat to medium-low and cover, when sauce starts to boil add the steak and set to low heat, simmer and cook for 2 hours or more, turn the steak every so often.
The longer you cook the steaks the more tender.