Chicago’s Best & Bravest: Engine 95

Marley joins the team in West Garfield Park to cook up a one of a kind firehouse meal to toast the dedicated career of their chief!


• Pesto
• sun dried tomatoes
• olive oil
• walnuts
• garlic
• fresh grated parmesan cheese
• spinach
• fresh basil
• salt
• touch of lemon juice
• touch of balsamic vinegar
• (mix in food processor to thickness you prefer)

• crushed and diced tomatoes
• red wine
• onion celery
• fresh basil
• bay leaf
• lots of garlic
• fresh thyme
• fresh oregano
• fresh rosemary
• flour or tomato paste towards the end to thicken
• (heat in pot to thicken, not very long as the sauce with cook with the steak during backing process)

• Whole milk shredded mozzarella
• Bread Crumbs or panko (whatever is preferred)

1. Lay the flank steak flat on the work surface, use meat tenderizer to pound steak out to create nice sized surface to spread home made pesto
2. Add whole milk mozzarella, fresh grated parmesan cheese and bread crumbs (or panko)
3. Keep filling about a half inch from the outside border of steak as to not overflow when rolling the steak
4. Wrap steak tight and tie off with twine to keep a nice tight roll
5. Season outside of the braciole roll with salt, pepper, garlic powder and rub light amount of all purpose flour onto steak
6. Brown in a pan on all sides of the steak to lock in the juices
7. Prepare a oven safe container and fill with your red sauce
8. Place stuffed, rolled and tied braciole onto the red sauce, cover and bake at 350 degrees for 3 hours
9. Let rest to cool and enjoy

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