Beef Braciole, or Steak Involtini with Chard from Super-Italian

"Involtini means 'rolled and stuffed,' and beef prepared this way is a holiday tradition for many Italian families. Be sure to buy specially thin-cut meat marked 'beef for braciole'; if you use another cut, it may come out too tough. I usually cook this in my simple tomato sauce, but since the stuffing is a bit involved, if you want to take a shortcut and substitute a purchased marinara, I'll look the other way."

- Giada De Laurentiis

What you do with your beef behind closed doors is your own business! We recently got our hands on some quality Houseplant x Carbone marinara sauce, so we weren't taking any chances on the pairing process. We knew Steak Involtini from Super-Italian was the way to go.

With this dish, you make a Swiss chard, pecorino, & breadcrumb mixture. Then take it to the butcher block where you've got unsuspecting thin-cut beef top round waiting for you to top it.

You might need some backup if it's the first time, because you're gonna roll and then tie up your beef.

Take a minute to admire your work, because it's an art form, and it's never gonna be the same again. When you're ready, carefully add it to the sauce, and then keep an eye on it. Things can go wrong, especially if you opted for toothpicks instead of string.

When it's done, you've got rolled and stuffed beef you don't have to share with anyone. It's a lot on its own, but a little bit of Giadzy pappardelle in that leftover marinara never hurt anyone.

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• Beef Braciole, or Steak Involtini, from Super-Italian

Super-Italian

This beef braciole recipe comes from Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods by Giada De Laurentiis.

Today, I am doing the things I've always wanted to do: opening more restaurants, forging new partnerships, and of course expanding my website, Giadzy. My attitudes about how much work to take on, and how much to travel, have really changed.

Now that I no longer have a small child at home, I go back to Italy several times a year, and I got off the treadmill of filming television series several times a year.

As a person in my fifties, I am excited about this time of life. I don't fear aging, but I want to make sure I can spend the years ahead as an active, inquisitive, robust old broad, ready to take on the next challenge, and navigate any pivots life throws at me with grace.

Living and cooking the Super-Italian way is helping me do just that, and I hope it will do the same for you.

How to Make Beef Braciole

Ingredients

• Swiss chard - looks like extremely fancy lettuce, especially the red Swiss chard
• olive oil - use your favorite olive oil. Ours is Giadzy extra-virgin olive oil
• onion - half of a small onion adds flavor to the stuffing
• salt - kosher salt is recommended
• breadcrumbs - I recommend Giada's garlicky bread crumbs made from the cookbook, made with panko breadcrumbs, but you can use what you like
• cheese - this beef braciole stuffing includes provolone and pecorino cheeses
• beef - thin-cut slices of beef top round usually marked 'beef for braciole'
• tomato sauce - make your own or purchase some quality marinara sauce

Equipment

• prep bowls
• chef knife
• utility knife
• butcher block
• cheese grater or NutriSlicer
• enameled cast iron skillet
• spoonula
• wooden spoon
• copper saucier
• serving dish

Prep the Swiss Chard, Onion, & Cheese

Wash your hands with soap and water. Use your hands to separate the Swiss chard leaves from the stems. Grate the pecorino cheese.

Use a knife and a cutting board to chop the onion. Place everything in separate bowls.

Cook the Chopped Chard Stems & Onion

Heat the oil over medium-high heat in a skillet. Once shimmering, add the chopped chard stems and onion. Cook for 5 minutes, or until softened but not browned.

Add the Salt & Chopped Chard Leaves

Add ½ teaspoon of salt and the chopped chard leaves to the pan. Cook for 4 minutes, or until the greens are soft. Remove from the heat and turn off the stove.

Add the Bread Crumbs & Pecorino

Add the breadcrumbs and pecorino to the skillet. Mix until well combined. You need these to top the steak.

Prep the Beef

Arrange the beef slices on the cutting board and sprinkle the remaining 1 teaspoon of salt over top. If you're using slices of provolone, fold 'em up and stack 'em.

Top the Beef

Place 3 tablespoon of the chard mixture on top of the beef and spread it. Add a stack of provolone to the folding (short) end.

Roll & Tie it Up

Staring at the short end, roll up the beef into a cigar shape cylinder. Tie up the braciole and secure the end of the string. Alternatively, you can also stab it with a toothpick and hope for the best.

Add the Marinara & Beef Braciole to the Pan

Pour the marinara into a large saucepan and carefully place the braciole in the marinara sauce. Add additional water or sauce to completely submerge the beef.

Cook & Serve with the Marinara Sauce

Bring to a gentle simmer and cook, partially covered, for 1 hr and 20minutes, or until the meat is tender. Remove the string and transfer the braciole to a plate or serve with your favorite paste and leftover marinara sauce. Turn off the stove when finished.