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