Braciole With Sundried Tomato Port Wine Reduction Sauce

• 1-4 pounds Flank or Flat Iron Steak
• Salt & Pepper, to taste
• 1/3 cup Parmesan Cheese, grated
• 1/3 cup Italian Four Cheese Blend Mix, shredded
• 1/3 cup Italian Bread Crumbs
• 1 tablespoon Fresh Parsley, chopped
• 1 tablespoon Fresh Basil, chopped
• 10 Sun-Dried Tomatoes, finely chopped, divided
• 2 tablespoons Garlic, minced
• 2 tablespoons Butter
• 15 ounces can Tomato Sauce
• 1 cup Port Wine (or other red wine)
• garnish with additional parsley and basil

1. Thin out flank steak with a meat mallet. Sprinkle both sides with salt and pepper. Mix together both cheeses, bread crumbs, parsley and basil, half of the sun dried tomatoes and the garlic in a bowl. Then spread it evenly over the steak, leaving an edge. Roll up the short side of the steak and tie it closed using butchers twine.
2. Melt butter in an oven safe (up to 300F) pan or skillet, over medium high heat and brown all sides. Place pan with the steak in the oven and add a splash of wine or water. Cook for 1 1/2 hours partly covered and basting and rotating every 30 minutes. Might be done within an hour, so check frequently to see if the steak is done. Add more wine or water as needed during the cooking time.
3. Meanwhile, while the steak is cooking in the oven, create the sauce: Add canned tomato sauce/puree to a saucepan and simmer/cook until it is reduced by half. Add the other half of the sun dried tomatoes to the sauce and cook for another 10 minutes.
4. Let the braciole rest for 10 minutes before slicing. Serve slices on a platter and pour sauce over the top. Garnish with parsley and basil.

flank, salt, parmesan cheese, mix, italian bread, fresh parsley, fresh basil, tomatoes, garlic, butter, tomato sauce, red wine, parsley

Taken from food52.com/recipes/77413-braciole-with-sundried-tomato-port-wine-reduction-sauce (may not work)