Braciola; help on cooking

[subal]

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?

Thanks!

[bob96]

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:
http://www.asadoargentina.com/the-mat...

[subal]

Bob96
Thanks for link.
Followed it to "Sicilian Cooking" and found just what I was looking for.

esco123 - I'm looking to put my own twist on this dish.

[escondido123]

That dish is all about braising the beef in a tomato sauce. I truly don't understand what you are trying to make.