The Best Braciole

Step 1

Preheat the oven to 350 degrees.

Step 2

Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.

Step 3

Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.

Step 4

Pat the bread crumb mixture over the steak.

Step 5

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.

Step 6

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.

Step 7

Cook, turning until browned on all sides, about 8 minutes.

Step 8

Add the wine to the pan and bring to a boil, and stir in the tomato sauce.

Step 9

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.

Step 10

Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.

Step 11

Transfer the slices to a platter, and spoon some sauce over the slices.