Step 1

Place each steak between two sheets of plastic wrap and pound out to about a ¼” thickness using a meat tenderizer.

Step 2

Place 4-5 slices of salami, overlapped, down the center of each steak. The salami should stop about 1/4” from each edge of the steak.

Step 3

Toss together the parsley and basil and then divide the herb mixture into 6 portions.

Step 4

Place one portion of herbs over the salami on each steak. Place a hard-boiled egg in the center.

Step 5

Fold in each side of the steak toward the center and then roll up the steak to make a neat little packet. Tie the two ends with twine. Repeat for all of the steaks.

Step 6

In a 12-inch skillet, heat ¼ cup of olive oil. Brown the steak packets on all sides in the olive oil over medium heat. Remove the braciole from the pan and set aside.

Step 7

Drain all but 2 tablespoons of leftover oil, leaving the browned bits in the pan.

Step 8

Over medium heat, cook the onion until soft and translucent. Add the minced garlic to the pan and cook 1-2 minutes longer.

Step 9

Add the remaining sauce ingredients to the pan and stir to combine. Heat over medium, scraping up the browned bits from the bottom of the pan.

Step 10

Place the bracioles back into the pan of sauce, cover, and simmer for 1-2 hours.

Step 11

Garnish with freshly chopped Italian flat leaf parsley.