Wednesday, May 19, 2010

Bobby Flay's Grilled Beef Braciole - A Must MAKE!

I do my best to make things pretty,especially food. Sometimes, I hit a bump in the road. For example, this grilled braciole recipe. By far and away, it is one of the best meals I have ever made. Did it look like the picture on Bobby Flay's website? Um, that would be a huge NO. It didn't matter though, because it was sinfully delicious. I wish I had known this recipe existed back in my low carb dieting days because it seems to fill the bill perfectly.  I happen to know where I went wrong and why my braciole looked like the two pieces of Princess Leia's cinnamon roll hairdo..or a cannoli, as opposed to...well...braciole. I was nervous to use the butcher's twine on the grill, so I used my 'chicken nails' to keep the braciole in place. The steak was specifically for braciole, but may be could have used a bit more thinning out. In any case, this recipe is awesome.  It's paired with grilled tomato relish, which is amazing and healthy. Also, if you have any experiences, good or bad, with using butcher's twine on a grill, leave me a post. On another note, Real Housewives of New Jersey's Teresa Giudice released her cookbook, Skinny Italian, this month. I can't wait to get my hands on a copy! Check out her website for reviews and information.
Bobby Flay's Grilled Beef Braciole with Grilled Tomato Relish from
8 plum tomatoes
5 tablespoons olive oil
Freshly ground black pepper
1/2 small red onion, finely diced
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh basil leaves
1 tablespoon finely chopped parsley leaves

For the beef:
1 (2-pound) round steak, pounded to 1/4-inch thickness
Freshly ground black pepper
1/4 cup grated pecorino Romano cheese
1/4 cup finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh oregano leaves
4 cloves garlic, finely chopped
1/4 cup of olive oil

3 (8-inch) pieces butcher's twine, soaked in cold water

Fresh basil sprigs, for garnish

For the grilled tomato-basil relish:
Heat the grill to high.Cut the tomatoes half, then brush with 2 tablespoons of the oil and season with salt and pepper. Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a bowl. Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Serve warm or at room temperature.

For the beef:
Heat the grill to high.Place the steak on a flat surface. Combine the cheese, parsley, oregano and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides. Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher's twine on the ends and in the center. Brush the entire outside of the steak with the oil and season with salt and pepper. Place on the grill, seam-side up and grill until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the relish.

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