The only thing better than slow-cooked steak is slow-cooked steak stuffed with cheese and eaten over pasta. This traditional Italian dish—the stuffed steak is called a braciola—is easier than it sounds and is as impressive as hell.
– 1 (10-oz [280-g]) flank steak.
– 2 tbsp (30 g) unsalted butter.
– ½ white onion, sliced into strips.
– 2 cloves garlic.
– 2 slices day-old bread, cut into ½-in (13-mm) chunks.
– 1 tbsp (3 g) dried basil.
– 2 tsp (10 g) salt.
– 2 razor-thin slices prosciutto.
– ½ cup (56 g) shredded mozzarella.
– 2 tbsp (30 ml) olive oil.
– 2 cups (475 ml) traditional tomato sauce.
– 1 cup (116 g) rigatoni.
– ½ cup (30 g) sliced medium-size mushrooms.
– 1 cup (254 g) cannellini beans, rinsed and drained.
– 1 tsp (2 g) red pepper flakes.
Step 2: To make the stuffing, melt the butter in a cast-iron skillet over mediumhigh heat, add the onions, and cook for 2 or 3 minutes or until it begins to soften. Crush the garlic with a fork, cut it into small pieces and toss them into the pan. Add the bread and cook, stirring with a wooden spoon so the bread absorbs as much of the garlic butter as possible. Add the basil and 1 teaspoon (5 g) of the salt and mix it up. Cook until all of the ingredients are soft, about 5 minutes altogether. Set aside. Preheat the oven to 400°F (204°C).
Step 3: To stuff the steak, lay the prosciutto slices over the steak so that the grain of prosciutto runs in the same direction as the grain of the steak. Next add half of the cheese and then all of the bread stuffing, making a mound that runs the length of your steak, like a burrito. Top the stuffing with the remaining cheese. Now roll the steak up, like a wrap or a burrito.
Step 4: Heat 1 tablespoon (15 ml) of the olive oil in the skillet over medium-high heat. Put the steak roll in the skillet and brown for 1 minute on each side. Pour the tomato sauce into the skillet and over the steak. Put the skillet into the oven and cook the meat, uncovered, for 40 minutes. Lower the heat to 350°F (177°C) and cook for 25 more minutes.
Step 5: When you’ve lowered the heat in the oven, fill a medium-size pot with water and bring to a boil. Cook the rigatoni according to the package directions until tender. Drain well in a colander. Meanwhile, heat the remaining 1 tablespoon (15 ml) of olive oil in the pot over medium heat.
Step 6: Add the mushrooms and cook for 3 to 4 minutes, or until they soften, moving them around with a wooden spoon. Add the beans and cooked pasta. Mix it up and season it with the remaining 1 teaspoon (5 g) of salt and the red pepper flakes.
Step 7: Remove the meat from the pan and cut crosswise into 1-inch-(2.5-cm-) thick medallions. Divide the pasta between 2 plates and place the meat on top. Spoon the tomato sauce over all.