- 1/2 cup dried Italian-style breadcrumbs
- 1 garlic clove, minced
- 2/3 cup grated pecorino romano
- 1/3 cup grated provolone
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh oregano
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (1 1/2-pound) flank steak
- 1 cup dry white wine
- 4 cups homemade tomato sauce, or store-bought favorite marinara sauce
1. Preheat the oven to 350 degrees.
2. Stir the cheeses, breadcrumbs, parsley, oregano, garlic and 2 tablespoons of the olive oil together.
3. Lay the flank steak out flat on work surface and sprinkle with salt and pepper, to taste.
4. Spread and pat the bread crumb mixture over the steak.
5. Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with salt and pepper, to taste.
6. Heat the remaining 2 tablespoons of evoo in a heavy large ovenproof skillet/dutch oven over medium heat and add the flank steak.
7. Cook, turning until browned on all sides, about 8 minutes.
8. Add the wine to the pan to deglaze and bring to a boil, and stir in the tomato sauce.
9. Cover partially with foil or lid and bake until the meat is almost tender, turning the braciole and basting after 45 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
10. Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
11. Transfer the slices to a platter and spoon some sauce over the slices. Enjoy with bread, pasta or polenta