Ingredients:
1/2 cup breadcrumbs
2 garlic cloves
2/3 cup grated fresh parmesan cheese
2/3 cup grated provolone cheese
2 tablespoons fresh parsley
2 tablespoons marjoram
1 tablespoon thyme
1 tablespoon basil
1 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs flank steaks
1 cup dry white wine
3 1/4 cups tomato sauce (or use canned tomoto sauce)
Directions:
Stir the the bread crumbs, cheeses, garlic and herbs together with 2 tablespoons of the olive oil.
Pound the flank steak as thin as possible. Add the mixture of herbs and cheese to the flank steak and spread evenly on the work surface. Starting at one end, roll up the flank steak like for a jelly roll, and tie off with butcher’s twine or toothpick.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the flank steak and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the tomato sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Servings: 4
Time preparation: 25 min.
Time total: 115 min.