Braciole With Grape Tomatoes

Preheat oven to 475°F.
In small bowl, combine bread crumbs, garlic, Pecorino, parsley, 1 tablespoon oil, and ¼ teaspoon pepper.
On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even ½-inch thickness.
Spread crumb mixture over steak in even layer; press into meat.
Starting at one long side, roll steak into cylinder (about 2½ inches in diameter) to enclose filling completely.
(Some bread crumbs may spill out.
) With butcher’s twine or kitchen string, tie roll tightly at 1-inch intervals.
Place roll in center of 18” by 12” jelly-roll pan.
Rub salt and remaining 1 teaspoon oil and ¼ teaspoon pepper all over steak.
Scatter tomatoes around steak.
Roast 25 to 27 minutes or until temperature on instant-read thermometer, inserted into thickest part of roll, registers 145°F.
Let steak stand in pan 10 minutes to set juices for easier slicing.
Remove and discard twine; cut roll crosswise into ½ -inch-thick slices.
Transfer meat and tomatoes with their juices to serving platter.

Ingredients