Adapted from a recipe by Giada de Laurentiis in Everyday Italian
Ingredients
2/3 cup grated Pecorino Romano cheese
1/3 cup grated Provolone cheese
1/2 cup dried Italian-style bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
4 tablespoons olive oil (try Olea, we sell it and it is fantastic!)
1 flank steak (1 1/2 pounds)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup dry white wine (try Vernaccia, a white wine from Tuscany)
3 1/4 cups marinara sauce (You could use store bought, or even better, see Karl’s recipe under Chianti on the recipe page)
Directions
1. In a medium bowl, stir the cheese, bread crumbs, parsley and garlic. Stir in 2 tablespoons olive oil and set aside. Lay the flank steak flat and sprinkle with 1/2 teaspoon each of salt and pepper. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Start at one short end, roll up the steak like a jelly roll. Using kitchen twine, tie the steak roll to secure. Sprinkle with remaining salt and pepper.
2. Preheat oven to 350 degrees. In a large ovenproof frying pan, heat the remaining 2 tablespoons of oil over medium heat. Add the meat and cook until brown on all sides, about 8 minutes. Add the wine and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake, turning the meat and basting with the sauce every 30 minutes until the meat is almost tender, about 1 1/2 hours. Uncover and continue baking until meat is tender, about 30 more minutes.
3. Remove meat from sauce. Remove the kitchen twine and cut the meat crosswise and diagonally into 1/2 inch thick slices. Spoon sauce over and serve.
