Ultimate Beef Braciole Recipe | Tyler Florence | Food Network

Ingredients

• 1 1/2 cups panko bread crumbs
• Extra-virgin olive oil
• 2 anchovy fillets, minced
• 4 cloves garlic, minced
• 1 cup buffalo mozzarella bocconcini balls, sliced in half if large size
• 1/2 cup store-bought, drained and roughly chopped roasted red peppers
• 3 tablespoons minced flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2-pound piece flank steak
• 3 hard-boiled eggs, quartered lengthwise
• 6 sprigs fresh thyme
• 2 cloves garlic, gently smashed
• 2 small onions, sliced
• 2 bay leaves
• 1 1/2 cups low-sodium beef broth
• 1 (28 ounce) can tomatoes (recommended: San Marzano)
• 8 vine-ripened tomatoes, separated from vine
• 2 tablespoons good-quality balsamic vinegar
• 1/2 bunch flat-leaf parsley, chopped for garnish