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1
Stir the first 5 ingredients in a medium bowl to blend.
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2
Stir in 2 tablespoons of the oil.
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3
Season mixture with salt and pepper and set aside.
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4
Lay the flank steak flat on the work surface.
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5
Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
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6
Starting at 1 short end, roll up the steak as fir a jelly roll to enclose the filling completely.
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7
Using butchers twine, tie the steak roll to secure.
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8
Sprinkle the braciole with salt and pepper.
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9
Preheat the oven to 350 degrees F.
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10
Heat the remaining 2 tbsp of oil in a heavy large ovenproof skillet over medium heat.
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11
Add the braciole and cook until browned on all sides, about 8 minutes.
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12
Add the wine to the pan and bring to a boil.
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13
Stir the marinara sauce.
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14
Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.
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15
After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.
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16
The total cooking time should be about 1 1/2 hours.
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17
Remove the braciole from the sauce.
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18
Using a large, sharp knife, cut the braciole crosswise and diagonally into 1/2 inch-thick slices.
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19
Transfer the slices to plates, spoon the sauce over and serve.
