| 1. |
To prepare, mince garlic, parsley, and green bell pepper. Chop broccoli. Pre-heat oven to 375 °F (190 °C). |
| 2. |
Fillet (butterfly) beef loin, making it one thin long piece. |
| 3. |
Season meat with steak seasoning and sprinkle minced garlic, parsley, paprika, extra virgin olive oil, diced bell pepper and low fat parmesan, all over the top part of the filleted loin. |
| 4. |
Begin to roll the top part of loin inwards, keeping seasoning and ingredients inside, while also re-creating the loin's original, long, tubular shape. Secure loin with tooth picks or tie it in sections with kitchen twine. |
| 5. |
Coat baking pan with extra virgin olive oil and place braciole in pan. Drizzle extra virgin olive oil on top of braciole and season outside of beef with paprika, garlic, parsley and steak seasoning. |
| 6. |
Place in oven for 25-35 minutes. While braciole is baking, begin to steam broccoli on top of stove, in sauté pan with 1/2" of water in bottom of pan. Steam until broccoli is at desired texture. |
| 7. |
Sprinkle steamed broccoli with black pepper. When braciole is done, slice into 3 oz portions. Each portion should resemble a pin-wheel design. |
| 8. |
Plate and enjoy. Note you can have the butcher butterfly the meat, but it’s easy to do yourself if you have a good filleting knife! |
