The
Daily
Fix
Nancy
Beef Braciole
Scaling Professional Training
5 rounds for time of:
Run 400 meters
15 overhead squats
Thinly sliced beef rolled with cheese, herbs, and prosciutto, braised in a rich tomato sauce until tender and flavorful.
Growth should never come at the expense of coaching quality
Men use 95 lb.
Women use 65 lb.
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Compare to 250319.
Ingredients
For the Beef Rolls:
2 lbs flank steak or top round, sliced thin into 6–8 cutlets
4 oz prosciutto or pancetta, thinly sliced
1 cup shredded provolone or mozzarella cheese
½ cup grated Parmesan cheese
3 cloves garlic, minced
2 Tbsp fresh parsley, chopped
2 Tbsp olive oil
Salt and black pepper, to taste
Butcher’s twine or toothpicks (for securing rolls)
For the Sauce:
2 Tbsp butter or tallow
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes (no sugar added)
1 cup beef broth
½ cup dry red wine
2 tsp dried oregano
1 tsp red pepper flakes (optional)
Salt and pepper, to taste
Optional Garnish:
Extra Parmesan cheese
Fresh basil or parsley
Macronutrients
(per serving, serves 6)
Protein: 48g
Fat: 32g
Carbs: 9g
Preparation
Slice steaks into thin cutlets. Lay beef slices flat. Season lightly with salt and pepper. Top each with prosciutto, a sprinkle of Parmesan, shredded provolone, garlic, and parsley. Roll tightly and secure with twine or toothpicks.
Heat butter in a large Dutch oven or skillet over medium-high. Sear rolls 2–3 minutes per side until browned. Remove and set aside.
In the same pot, add butter or tallow. Sauté onion 4–5 minutes until softened. Add garlic and cook 1 minute more. Stir in red wine, scraping up browned bits. Cook 2–3 minutes until slightly reduced.
Add crushed tomatoes, beef broth, oregano, and red pepper flakes. Return braciole to the pot, nestling them into the sauce. Cover and simmer on low heat until beef is fork-tender. (For best results simmer on low heat for 1½-2 hours. Thinner cuts of meat can be cooked quicker but a longer simmer time will yield the most tender and flavorful results.)Â
Remove twine or toothpicks before serving. Adjust sauce with salt and pepper as needed.
Plate braciole with sauce ladled over the top. Garnish with extra Parmesan and fresh basil.
Coach Glassman explains how he grew his coaching practice from one-on-one personal training to group classes without compromising the standards that made him successful. Rather than treating group classes as a way to simply increase revenue, he viewed them as a way to deliver high-quality coaching to more people. He argues that effective group training requires exceptional coaching skill, ensuring every athlete receives meaningful attention, feedback, and accountability despite a lower trainer-to-client ratio.
Greg also describes how this philosophy shaped the growth of CrossFit itself. From group classes and CrossFit.com to seminars and the affiliate program, each expansion was driven by a commitment to improving the training experience rather than maximizing profits. Businesses succeed by relentlessly pursuing excellence, trusting that financial success follows naturally when value for clients remains the highest priority.
Row
22# barbell