The Best Braciole

Directions

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.