Braciola; help on cooking
I am making Braciola using flank steaks and will be serving it with pasta.
As I do not want to over power the meat by simmering it in sauce, I plan on a hot sear followed by baking.
What time and baking temperature should I use?
You might be better off thinking of the dish as either the Sicilian "farsumagru" or the Argentinian "matambre' (hunger killer), both rolled, stuffed flank steaks either braised in a sauce or less commonly oven roasted. There are many recipes across the web. I do think a plain onion, wine, and simple tomato-based (but not overly loaded down ) braising liquid will not hurt the final flavor of what can be a touch cut. Search on "farsumagru" and you'll find many recipes. Here's another link you might like: