ultimate beef braciole + lemon arugula angel hair pasta

i will begin by stating that this recipe is the most complicated we have ever made.
we were in the kitchen FOREVER.
and it was one thousand percent worth every second.
seriously, i can't even tell you how ridiculously amazing this dish was. it made a lot, and provided lots of leftovers... even soup.
yeah... you just wait!

HERE is the link to the braciole recipe by tyler florence, one of my favorite chefs on the food network.
and HERE is the link for his angel hair pasta with fried chili flakes, lemon and arugula that accompanies the dish.
another piece of fantastic info... he is from Greenville, South Carolina. so who knows... maybe one day i'll run into him if he is visiting.
(when you look at the link to the recipe on tyler's page... the level of the recipe is rated EASY... seriously???)

Ingredients

For the Braciole:

• 1 1/2 cups panko bread crumbs
• Extra-virgin olive oil
• 2 anchovy fillets, minced
• 4 cloves garlic, minced
• 1 cup buffalo mozzarella bocconcini balls, sliced in half if large size
• 1/2 cup store-bought, drained and roughly chopped roasted red peppers
• 3 tablespoons minced flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2-pound piece flank steak
• 3 hard-boiled eggs, quartered lengthwise

For the Braising ingredients:

• Extra-virgin olive oil
• 6 sprigs fresh thyme
• 2 cloves garlic, gently smashed
• 2 small onions, sliced
• 2 bay leaves
• 1 1/2 cups low-sodium beef broth
• 1 (28 ounce) can tomatoes (recommended: San Marzano)
• 8 vine-ripened tomatoes, separated from vine
• Kosher salt and freshly ground black pepper
• 2 tablespoons good-quality balsamic vinegar
• 1/2 bunch flat-leaf parsley, chopped for garnish

Directions

To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.

Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out.

Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side.

Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick "pin-wheel" slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve.

and the recipe for the pasta:

Ingredients

• 1/2 cup extra-virgin olive oil, plus 2 tablespoons
• 2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, slivered
• 1 teaspoon dried red pepper chili flakes
• 1 lemon, zested and juiced
• 1 pound angel hair pasta
• 6 cups lightly packed wild arugula (Israeli if possible)
• 1/2 cup grated Parmigiano-Reggiano

Directions

In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.

Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.

In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.