1.5 cups caesar salad-flavored croutons restaurant-style
3 large egg whites
1.3 pound flank steak trimmed
1.5 teaspoons garlic minced
26 ounce tomatoes (such as Newman's Own)
0.3 cup parmesan cheese grated
6 sprigs parsley
Equipment
food processor
frying pan
blender
plastic wrap
rolling pin
slow cooker
meat tenderizer
kitchen twine
Directions
Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Place croutons and next 4 ingredients in a food processor or blender; process until mixture forms a paste.
Spread mixture evenly over steak to within 1/2 inch of edges.
Roll up steak, beginning with a narrow end, and tie with kitchen twine.
Sprinkle evenly with pepper.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
Add steak roll, and cook 8 minutes or until browned, turning occasionally.
Pour sauce into a 3-quart electric slow cooker; top with steak roll. Cover and cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours or until steak is tender.
Cut braciola into 10 slices.
Serve with marinara sauce.
Beef brachiola (brah-chee-OH-lah) refers to a cut of meat, usually flank steak, that is topped with breadcrumbs, cheese, and herbs before it is rolled up and slowly baked.
