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1
Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 degrees F. Heat a griddle pan or large cast iron skillet to medium-high heat.
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2
Place the parsley and arugula in a food processor and pulse into a finely chopped mixture.
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3
Prepare the steak by cutting it nearly in half horizontally and spread it open like a book.
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4
Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base.
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5
Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure.
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6
Season the meat with salt and pepper and drizzle with extra-virgin olive oil.
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7
Brown the meat all over in the hot griddle pan, 5 to 6 minutes, and then transfer to the hot rack-topped baking sheet and finish cooking the steak in the oven, 10 to 12 minutes more for medium-rare to medium.
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8
While the meat cooks, in a saucepot over medium-high heat, add the extra-virgin olive oil.
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9
Add 1/2 the garlic, chile, onion, and oregano and saute for 2 minutes.
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10
Stir in the tomato paste for 30 seconds, and then add the wine.
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11
Puree the tomatoes in the food processor and add to the sauce.
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12
Bring to a boil, and then reduce heat to simmer until thickened, 10 more minutes.
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13
Season with salt and pepper.
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14
Melt the butter over low heat in a small saucepan with the remaining garlic.
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15
Toast the bread and brush liberally with garlic butter.
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16
Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil.
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17
Serve a little pickled giardiniera salad along side in ramekins, as a garnish.
