Braciole with Roasted NatureSweet® Glorys®
Course Type: Main Course

Braciole with Roasted NatureSweet® Glorys®

  • 60 Minutes
Braciole with Roasted NatureSweet® Glorys®

Brac-i-OMG! You’ll love this take on the Italian classic.

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  • 2 containers NatureSweet® Glorys® tomatoes
  • 1/2 cup Italian-style breadcrumbs
  • 1 clove garlic, crushed
  • 1/4 cup finely grated Pecorino Romano cheese
  • 1/2 cup fresh flat leaf parsley leaves, packed, finely chopped
  • 3 tbsp. olive oil
  • Salt and pepper to taste
  • 1-3/4 pounds to 2 pounds beef flank steak


  1. Preheat oven to 475° F.
  2. In a small bowl, combine breadcrumbs, garlic, Pecorino Romano cheese, parsley, 1 tbsp. olive oil, and 1/4 tsp. fresh ground black pepper.
  3. Between large sheets of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2-inch thickness.
  4. Spread crumb mixture over steak in even layer; press into meat.
  5. Starting at long side, roll steak into long cylinder, enclosing mixture completely. (Some breadcrumbs may spill out.) With butcher's twine or kitchen string, tie roll tightly at 1-inch intervals.
  6. Place roll in center of 18x12-inch jelly roll pan.
  7. Rub remaining 2 tbsp. olive oil and 1/4 tsp. salt and pepper all over steak, including the bottom so it doesn't stick. Scatter tomatoes around steak roll.
  8. Roast 25-27 minutes, or until thermometer inserted at thickest part reads 130° F.
  9. Let steak stand in pan 10 minutes to rest for easier slicing.
  10. Remove and discard twine; cut roll crosswise into 1/2-inch slices. Serve meat slices with roasted Glorys®. Enjoy!