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NY STRIP STEAK BRACIOLE _ BRACIOLA with Arugula and Prosciutto Recipe -
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Ya’Eat Cooking Channel

Servings: 2-4 | Prep Time 20 minutes | Cooking Time: 30 minutes.

Today we will be making a New York Strip Steak Braciole / Braciola Recipe. This NY Strip Steak Braciole Recipe with Arugula, Prosciutto and Merlot Tomato Sauce will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Episode-45 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. YA’EAT BEEF?



  • 2 10-12 oz NY Strip Steaks.

  • 6-8 Slices Prosciutto

  • 1 Bag Arugula (pre-washed).

  • 28 oz. Can San Marzano Tomatoes (Crushed)

  • 8-12 oz. Merlot Wine.

  • Pecorino Romano Cheese.

  • 4 oz. Beef Broth or Stock.

  • 4 Cloves Garlic.

  • ½ Sweet Onion.

  • Extra Virgin Olive Oil.

  • ½ cup Seasoned Bread Crumbs.

  • Fresh Basil.

  • Fresh Parsley.

  • Oregano.

  • Salt and Pepper.

  • Toothpicks or Butcher String.


  1. Start by smashing and peeling Garlic and placing them whole in a sauté pan with extra virgin olive oil, brown and remove. Save garlic and oil for later.

  2. While your garlic is browning, you can trim the fat from the NY Strip Steak and portion into 3 or 4 pieces.

  3. Place portioned steak in a plastic bag, and pound them out very thin.

  4. Now you can make the stuffing mixture by adding a ½ cup of breadcrumbs, about 3 oz. Extra Virgin Olive Oil, Chopped Onion, Fresh Chopped Parsley, S&P, and 2 cloves of Chopped Roasted Garlic and mix together, you want the oil to absorb into the breadcrumbs.

  5. Now loosely chop Arugula and add it to the mixture, and mix well, you may need to add a little more Extra Virgin Olive Oil.

  6. Layout out your pounded NY Strip Steak portions and fill with 1 slice of Prosciutto, 1 thin slice of Pecorino Romano Cheese and the Arugula Stuffing Mixture and roll them up. You can secure it with a toothpick or butcher string.

  7. Place the Braciole in the sauté pan with the garlic infused EVOO and brown the Braciole on both sides and remove. You can cook all your Braciole ahead of time and heat up in the oven or sauce before serving.

  8. After removing all the Braciole, you will now deglaze the sauté pan with Merlot Wine and help the process by lightly scraping the bottom of the pan with a spoon or tongs , and cook it down for 2 minutes.

  9. Add San Marzano Tomatoes, Beef Broth, Basil, and remaining Chopped Roasted Garlic and blend together to thicken sauce and cook on low simmer for 15 minutes. (Or blend before cooking)

  10. You can keep Braciole warm in the oven or place in the sauce to heat up for 3 minutes.

  11. Place Braciole on a plate and top with sauce and chopped arugula.

  12. You are done... Nice Job and Enjoy 😊



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