- 2/3 cup grated Pecorino Romano cheese
- 1/2 cup dried italian style bread crumbs
- 2 Tbs chopped fresh italian parsley
- 1 garlic clove, minced
- 4 Tbs olive oil
- 1 flank steak
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup dry white wine
- 3 1/4 cup Marinara sauce
- kitchen twine
In medium bowl stir in cheese, bread crumbs, parsley and garlic to blend. Stir in 2 Tbs oil, and set aside. Lay the flank steak flat on work surface, cut in half lengthwise (so you have two thinner long pieces of meat, makes it easier to roll). After cutting, cover with cling wrap and pound/tenderize with tenderizer mallet.
Sprinkle with 1/2 tsp each of salt and pepper. Sprinkle the bread crumb mixture evenly over steak. Starting at one short end, roll steak like a jelly roll to enclose filling completely. Using kitchen twine tie the steak roll to secure. Sprinkle braciola with remaining salt and pepper.
Preheat oven to 350 degrees. In large heavy ovenproof frying pan heat the remaining 2 Tbs oil over a medium flame. Add the braciola and cook until brown on all sides, about 8 minutes. Add the wine and bring to boil. Stir in marinara sauce. Cover partially with foil and bake, turning the braciola and basting with sauce every 30 minutes until meat is almost tender about 1 1/2 hours. Uncover and continue to bake until meat is totally tender, about 30 more minutes.
Remove braciola from sauce. Using large sharp knife cut kitchen twine and cut braciola crosswise and diagonally into 1/2 inch thick slices. Transfer slices to plate. Spoon sauce over and serve.