Makes 4-6 Servings

 

4 tablespoons EVOO, plus more for drizzling

3 cloves garlic, minced (about 3 teaspoons)

1 ½ cup fresh breadcrumbs

½ cup freshly grated Parmesan cheese

¼ cup chopped fresh flat-leaf parsley

1 teaspoon coarse salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon red pepper flakes

½ teaspoon fresh thyme, (or ¼ teaspoon of dried)

10 slices top round sirloin, very thinly sliced, pounded 4-6 inches

10 pieces of string, 14 inches long

1 small onion, minced

2 tablespoon red wine (optional), or water

1 (28 oz) can best quality tomatoes, coarsely blended

 

 

Heat one tablespoon of the olive oil and 2 teaspoons of the garlic in a small skillet over medium heat until it sizzles but not browns, about 30 seconds. Stir in the breadcrumbs, remove from the heat and set aside to cool. Stir in the Parmesan, parsley, ½ teaspoon of the salt, 1/8 teaspoon of the black pepper, the red pepper flakes, and thyme.

 

Lay the meat out side by side on a clean workspace. Sprinkle each slice with the remaining ½ teaspoon of salt and 1/8 teaspoon black pepper. Place a scant ¼ cup filling over each meat slice, leaving ¼-inch border. Drizzle on olive oil and roll each piece up from the widest to the narrowest end. Tie each piece with the string.

 

Place the remaining 3 tablespoons of the olive oil in a heavy-bottomed skilled over high heat. Just before the oil smokes add the meat bundles (do not crowd the pan or the meat won’t brown). Working in batches if necessary, cook for 2 to 3 minutes per side. Remove the braciola from the pan and keep warm in the oven.