The Best Braciole

1. 1

   Preheat the oven to 350 degrees.

2. 2

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

3. 3

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

4. 4

   Pat the bread crumb mixture over the steak.

5. 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.

6. 6

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

7. 7

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

8. 8

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

9. 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.

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.