Braciola

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup breadcrumbs fresh french
• 1 teaspoon parsley dried
• 0.5 teaspoon rosemary dried
• 0.5 teaspoon thyme leaves dried
• 1 pound flank steak lean
• 1  garlic clove minced
• 14 ounce less sodium chicken broth fat-free divided canned
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 0.5 teaspoon oregano dried
• 3 tablespoons parmesan cheese fresh shredded
• 1 tablespoon pinenuts toasted
• 3 tablespoons raisins 
• 0.3 teaspoon salt 
• 8 ounce roasted garlic tomato sauce canned
• 16 ounce no-salt-added tomato sauce canned

Equipment

• bowl
• frying pan
• rolling pin
• meat tenderizer
• kitchen twine

Directions

1. Place flank steak on a large chopping block; pound steak to 1/4-inch thickness using a meat mallet or rolling pin.
2. Combine onion and next 11 ingredients in a bowl; stir in 1/3 cup chicken broth.
3. Spread stuffing over flank steak to within 1/2 inch of edges.
4. Roll up steak, jelly-roll fashion, starting with 1 long side. Secure steak at 2-inch intervals with twine.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add steak roll; cook 8 minutes, browning on all sides.
7. Add remaining chicken broth and 3 cans tomato sauce.
8. . Bring to a boil; cover, reduce heat, and simmer 2 hours, turning steak over once.
9. Cut braciola into 4 slices.