Braciole
In our family, Braciole was served as a special treat for birthdays and holidays. It was Grandma’s specialty and the preparation was time-consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma’s delicious sauce, made a colorful picture. -Cookie Curci, San Jose, California
Soy Marinated Flank Steak
This soy-marinated flank steak is my son's favorite. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip sandwiches. &mdash Gayle Bucknam of Greenbank, WashingtonLearn how to repurpose last night’s dinner into one of these amazing leftover steak recipes.