Braciole (Bree-Zshole)...Italian Stuffed & Rolled Flank Steak

• MEAT & FILLING
• 1-1/2 lb flank - butterflied
• Minced garlic; at least 4 cloves
• Chopped fresh Italian parsley
• 1/2 cup fresh basil - chiffonade
• 1 cup micro-plane grated Pecorino Romano cheese
• 6-8 thin slices prosciutto
• Fresh ground pepper
• 1/4 cup olive oil
• SAUCE
• 2 lb crushed plum tomatoes with basil
• 6-8 cloves smashed and chopped garlic
• 1/2 teaspoon oregano
• Salt/Pepper

1. Butterfly the flank - see step 2 (or ask the butcher to do it). Cover with plastic wrap and pound out it out to an even thickness; and you can trim to square off the meat, if needed - for easy for rolling. At this point decide if you would like to make one large roll or smaller rolls; if not, then divide the meat into 2-3 pieces.
2. Here is a helpful 1 minute demo butterflying the flank:rnhttp://www.cuisineathome.com/extras/050/video/butterflying-flank-steak/
3. Sprinkle the interior of meat with pepper, garlic, parsley, basil, cheese and prosciutto (I don't salt this, the cheese is enough).
4. Roll the meat jellyroll fashion with the grain - so that it will be cut against the grain when serving. Tie the roll(s) up with butcher string about every 1-1/2 inch.
5. Heat the oil in a large heavy skillet and sear to brown the meat thoroughly on all sides.
6. Add the crushed plum tomatoes and seasonings to the browned braciole. Cover skillet. Simmer the meat for at least 2 hours, or until beef is tender when pierced with a knife.
7. When ready, place on serving platter, let it sit for 10-15 minutes, cut the string and slice about every 2 inches...spoon some sauce over and serve.

filling, flank butterflied, garlic, fresh italian parsley, fresh basil, microplane, fresh ground pepper, olive oil, tomatoes, garlic, oregano, salt

Taken from food52.com/recipes/6192-braciole-bree-zshole-italian-stuffed-rolled-flank-steak (may not work)