I made Good Eats Braciole last night and it turned out pretty well for my first time cooking flank steak and the first time cooking something that was rolled up and tied. I served the slices on a bed of red sauce and added a border of corn. It was yummy.
Next time, I will try to flatten out the steak so it is thinner and it rolls more like a pinwheel. Also, the braciole could be rolled tighter.
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