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1
In a medium bowl, stir the cheeses, bread crumbs, parsley, and garlic to blend.
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2
Stir in 2 tablespoons of the oil, and set aside.
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3
Lay the flank steak flat on the work surface, and sprinkle with 1/2 teaspoon each of salt and pepper.
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4
Sprinkle the bread-crumb mixture evenly over the steak to cover the top evenly.
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5
Starting at one short end, roll up the steak as for a jelly roll and enclose the filling completely.
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6
Using kitchen twine, tie the steak roll to secure.
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7
Sprinkle the braciola with the remaining salt and pepper.
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8
Preheat the oven to 350 degrees F. In a large, heavy, ovenproof frying pan, heat the remaining 2 tablespoons of oil over a medium flame.
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9
Add the braciola and cook until brown on all sides, about 8 minutes.
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10
Add the wine and bring to a boil.
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11
Stir in the marinara sauce.
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12
Cover partially with foil and bake, turning the braciola and basting with the sauce every 30 minutes, until the meat is almost tender, about 1 1/2 hours.
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13
Uncover and continue baking until the meat is tender, about 30 minutes longer.
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14
(The braciola can be made up to this point 1 day ahead.
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15
Cool, then cover with foil and refrigerate.
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16
Rewarm in a 350 degree F oven until the braciola is heated through, about 30 minutes.)
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17
Remove the braciola from the sauce.
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18
Using a large, sharp knife, remove the kitchen twine and cut the braciola crosswise and diagonally into 1/2-inch-thick slices.
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19
Transfer the slices to plates.
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20
Spoon the sauce over and serve.
