Serves 4

This dish can be made with skirt or flank steak, pounded thin (ask your butcher to butterfly it for you to speed the process). But in neighborhoods with sizable Italian populations, you might find pre-pounded meat in the supermarket, packaged simply as “braciole.’’ The beef is rolled with a mixture of raisins, pine nuts, and more, then simmered in tomato sauce. Before serving, cut the rolls into slices.

BRACIOLE

2 pounds flank steak or skirt steak

3 tablespoons grated Pecorino Romano

1½ teaspoons finely chopped garlic

2 tablespoons chopped basil

1 teaspoon salt

½ teaspoon pepper

¼ cup golden raisins

¼ cup pine nuts

Canola oil (for frying)

1. Cut the steak into four even pieces. Place one piece between 2 large sheets of plastic wrap and pound thin using a meat mallet. Repeat with each piece.

2. In a small bowl, mix together the Pecorino Romano, garlic, basil, salt, and pepper. Sprinkle evenly over the meat; do the same with the raisins and pine nuts.

3. Starting at the narrow end, roll each piece of meat into a cylinder. With kitchen string, tie rolls shut, or secure with toothpicks.

4. In a large skillet over medium heat, heat the canola oil. Add the meat and cook for 3 minutes, or until browned on one side. Continue to cook 5 more minutes, turning frequently, or until browned all over. Remove from pan and reserve.

SAUCE

2 cans (28 ounce) whole peeled tomatoes

3 tablespoons olive oil

½ small onion, sliced

¼ teaspoon salt

¼ teaspoon pepper

Grated Parmesan (for serving)

1. In a blender, pulse tomatoes for 30 seconds.

2. In a large saucepan over medium heat, heat the olive oil. Add the onion and cook, stirring often, for 3 minutes or until translucent. Add the tomatoes, salt, and pepper to the pan.

3. Place the rolled meat in the sauce and bring to a boil. Lower the heat and simmer 1 hour, or until tender. Taste for seasoning, and add more salt and pepper if you like. Remove the string or toothpicks from the rolls. Cut into slices, spoon sauce over the meat, and sprinkle with Parmesan.

Adapted from Nebo and “In Bocca’’

Devra First can be reached at dfirst@globe.com. Follow her on Twitter @devrafirst.