Ingredients
-
2/3 cup parmesan cheese, grated
-
1/3 cup provolone cheese, grated
-
1/2 cup Italian seasoned breadcrumbs
-
2 tablespoons parsley, chopped
-
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 marinara sauce (can use a jar of sauce)
-
1 garlic clove, minced
Instructions
- Preheat the oven to 350 degrees.
- Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
- Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
- Pat the bread crumb mixture over the steak.
- Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
- Cook, turning until browned on all sides, about 8 minutes.
- Add the wine to the pan and bring to a boil, and 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 about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
- Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
- Transfer the slices to a platter, and spoon some sauce over the slices.