The word braciola is used in different regions of Italy to describe different cuts of meat. But in southern Italy, braciola refers to a dish where a slice of meat is topped with different ingredients and rolled up and baked. It’s moist, rich, and very flavorful, and it’s actually easy to make, although not quick: In order to make this cut of meat moist and tasty, it needs a good amount of oven time. I like to serve it at holiday dinner parties or for Sunday supper. You will need kitchen twine to tie the rolled flank steak.
Cooks' Note
You can be creative with the flavorings. You can substitute mozzarella or even fontina or Gorgonzola; you can also use whatever herbs you like. Make this dish your own—that’s what makes cooking so much fun.
