Rolled Flank Steak with Green Olives and Oregano

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“Mario Batali: "This is my variation on the San-whomever-festival staple that is served across the United States wherever there are Italian-American communities. During New York's festa di San Gennaro tens of thousands of paesanos descend on Little Italy to consume mass quantities of food prepared in the Napolitano tradition. Having tasted the real things in Napoli, it's sad to see such poorly prepared food, because the originals are exemplars of Italian cooking." from Simple Italian Food.”

Ingredients Nutrition


  1. In a medium saucepan, combine the tomato sauce, olives, and 2 Tablespoons of the oregano and bring to a boil.
  2. Reduce the heat and simmer while you assemble the braciole.
  3. In a mixing bowl, mix the cheese, parsley, and nutmeg until well blended.
  4. Lay the pieces of steak out on a board and season with salt and pepper.
  5. Divide the cheese mixture evenly over the beef, spreading to form a thin layer on top of each piece.
  6. Roll up each piece like a jelly roll and tie securely with a piece of butcher's twine.
  7. Season with salt and pepper and roll in flour to coat lightly.
  8. In a 12-14 inch skillet, heat the olive oil until smoking.
  9. Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon.
  10. Transfer to a plate and repeat with 4 remaining rolls.
  11. Pour off the cooking oil.
  12. Return the skillet to the heat and add the wine, stirring the bottom of the skillet with a wooden spoon to loosen the browned bits.
  13. Add the simmering tomato sauce and bring to a boil.
  14. Add the beef rolls and simmer uncovered 10-15 minutes, until the meat is cooked through.
  15. Remove the meat to a heated platter, pour the sauce over, and garnish with the remaining tablespoon of oregano.

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