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Braciole (used flank steak) came out very tough

mgp2675 | Jan 30, 201808:04 AM

I used Giada's recipe ( and the first time I made it the meat was tender and delicious. This time, even though even though the sauce and really the entire dish tasted great, the meat was tough and chewy.

I used flank steak, which I think is pretty typical for this dish. The thing is though, every other time I've bought flank steak it almost unrolled itself from the package and laid flat. This piece of meat was almost like a big chunk. It wasn't thin at all like something you'd roll up. So I tried cutting it to make it thinner and pounded the meat, then added the interior (breadcrumbs, cheese, garlic, parsley) and rolled it up. I browned it for 8-10 minutes and roasted it for about an hour and a half like the recipe said.

I'm thinking it was just overdone, but like I said the first time I followed this recipe it came out great and I didn't alter it. Was it the cut of meat? Has anyone had this happen where their flank steak was a bigger, thicker, shorter piece of meat and not flat?

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