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Hatch Chile Braciole with Bristol Farms Pasta Sauce
By Chef Tom Fraker

Hatch Chile Braciole with Bristol Farms Pasta Sauce


1 2 lbs. Flank Steak -- trimmed

to taste Kosher Salt & Freshly Ground Pepper
1/2 cup Italian Bread Crumbs
1/2 cup Fresh Parmesan Cheese -- finely grated
1/2 cup Fresh Mozzarella Cheese -- finely grated
1 fresh Egg -- slightly beaten
3 Melissa's New Mexico Hatch Peppers -- roasted; peeled; seeded
5 fresh Basil Leaves
2 Tablespoons Extra Virgin Olive Oil
Your Favorite Bristol Farm's Pasta Sauce


Preheat the oven to 350ºF.

Using a mallet, pound the flank steak to about 1/4-inch thickness. Season with the salt and pepper. In a bowl, combine the bread crumbs, cheeses and the egg. Spread the mixture over the bottom 1/3 of the flank steak and top that with the Hatch Peppers and basil leaves. Roll the steak up tightly and secure it with butcher's twine. In a large oven proof pan, heat the olive oil.

Place the steak in the hot pan, season with the salt and pepper and sear it on all sides. Next, pour the pasta sauce over the top and cover with foil. Place the pan in the preheated oven and cook for 20 minutes.

Remove the foil and cook for an additional 10 minutes or until desired doneness. Makes about 4-6 servings.

Pounding the flank steak makes it rollable and tenderizes it.