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Grid Iron Meat

Beef Braciole using Minute Steak

Beef Braciole is a comforting Italian classic where thin slices of beef are rolled around a savoury filling, gently braised in tomato sauce until meltingly tender. Using minute steak makes it quicker to prepare and ensures a lovely texture without hours of cooking.

INGREDIENTS
  • 4 minute steaks (approx. 120g each)
  • 50g fresh breadcrumbs
  • 30g Parmesan, finely grated
  • 2 garlic cloves, finely chopped
  • 2 tbsp chopped parsley
  • 1 tbsp pine nuts (optional)
  • 1 egg, beaten
  • Salt and black pepper
  • Olive oil, for frying
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 100ml red wine
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • A pinch of chilli flakes (optional)
  • Fresh basil or oregano, to finish
METHOD

  1. Lay the minute steaks flat on a board. If needed, gently flatten them further between two sheets of baking paper.
  2. In a bowl, mix the breadcrumbs, Parmesan, chopped garlic, parsley, pine nuts (if using), beaten egg, and a good pinch of salt and pepper.
  3. Divide the filling between the steaks. Roll each one up tightly and secure with kitchen string or cocktail sticks.
  4. Heat olive oil in a wide, lidded pan. Brown the beef rolls on all sides, then remove and set aside.
  5. In the same pan, soften the onion and sliced garlic until golden. Add the red wine, scraping the base of the pan.
  6. Stir in the tomatoes, tomato purée, chilli flakes (if using), and season well. Return the beef rolls to the pan.
  7. Cover and simmer gently for 1.5 hours, turning occasionally, until the beef is tender and the sauce has thickened.
  8. Finish with fresh basil or oregano and serve sliced with sauce spooned over.

Multi-Cooker Option
Use the Sear/Sauté function to brown the beef and aromatics. Switch to Slow Cook on LOW for 3–4 hours until tender. Alternatively, use the Pressure Cook setting for 25 minutes, natural release.

Shop for Ingredients

Native Breed Beef – Minute Steak – 500g

Minute steak is a popular cut of beef that is perfect for those who want a quick, easy and delicious meal. This thin and tender steak is perfect for pan-frying or grilling, and it cooks up in just a few minutes. Cut from the hind quarter of our Native breed beef, this is tender and tasty steak.

£13.85

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What sides and matches work well with this?

Sides:

  • Soft polenta with Parmesan and butter
  • Creamy mashed potatoes or olive oil mash
  • Buttered tagliatelle or pappardelle
  • Roasted courgettes and cherry tomatoes
  • Grilled tenderstem broccoli with lemon zest
  • Rustic garlic bread

Matches:

  • Flavours that pair well: tomato, basil, parsley, oregano, Parmesan, red wine, olive oil, pine nuts, and chilli.
  • Ideal grains and carbs: polenta, pasta, crusty bread, potatoes.

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Preparation Time: 25 minutes active prep
Cooking Time: 1 hour 30 minutes simmering

Hot Tips

  • Don’t overfill the beef or it’ll be hard to roll.
  • A sharp toothpick or butcher's twine holds them best.
  • Deglaze the pan well after browning for rich flavour in the sauce.
  • Let rest a few minutes before slicing.

Pairings

Red Wine

  • Chianti Classico – dry, fruity, and earthy
  • Nero d’Avola – robust and peppery
  • Barbera d’Asti – juicy acidity to cut through the richness

White Wine

  • Verdicchio – herbal and clean
  • Soave Classico – gentle acidity with stone fruit notes
  • Fiano – rounded texture, lemon and almond

Beer & Cider

  • Amber ale with toasted malt notes
  • Belgian dubbel for richness
  • Medium-dry Italian-style cider

Non-Alcoholic

  • San Pellegrino chinotto or blood orange
  • Pomegranate and rosemary soda
  • Red grape juice with soda and orange slice
  • Herbal iced tea with lemon and mint

Recipe Collections