Braciole

• 1/2 cup dried Italian-style bread crumbs
• 1 garlic clove, minced
• 2/3 cup grated Pecorino Romano
• 1/3 cup grated provolone
• 2 tbsp chopped fresh Italian parsley leaves
• 4 tbsp olive oil
• salt and freshly ground black pepper
• 1 (1 1/2-pound) flank steak
• 1 cup dry white wine
• 3 1/4 cups simple tomato sauce or store bought marinara sauce

1. Stir the first 5 ingredients in a medium bowl to blend.
2. Stir in 2 tablespoons of the oil.
3. Season mixture with salt and pepper and set aside.
4. Lay the flank steak flat on the work surface.
5. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
6. Starting at 1 short end, roll up the steak as fir a jelly roll to enclose the filling completely.
7. Using butchers twine, tie the steak roll to secure.
8. Sprinkle the braciole with salt and pepper.
9. Preheat the oven to 350 degrees F.
10. Heat the remaining 2 tbsp of oil in a heavy large ovenproof skillet over medium heat.
11. Add the braciole and cook until browned on all sides, about 8 minutes.
12. Add the wine to the pan and bring to a boil.
13. Stir the marinara sauce.
14. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.
15. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.
16. The total cooking time should be about 1 1/2 hours.
17. Remove the braciole from the sauce.
18. Using a large, sharp knife, cut the braciole crosswise and diagonally into 1/2 inch-thick slices.
19. Transfer the slices to plates, spoon the sauce over and serve.

bread crumbs, garlic, romano, grated provolone, fresh italian parsley, olive oil, salt, flank steak, white wine, tomato sauce

Taken from www.epicurious.com/recipes/member/views/braciole-51948981 (may not work)