1 1/2 lbs top sirloin or flank beef steaks, cut into 6 ¼-thick slices and then pounded thin as possible
6 cloves crushed garlic
1 cup breadcrumbs
½ cup grated Romano cheese, plus a little extra for garnish
½ cup grated parmesan cheese
½ cup chopped parsley, plus a little extra for garnish
½ cup fresh slivered basil leaves
6 Prosciutto slices
Salt and pepper
½ cup pine nuts (optional)
1/2 medium onion or 3 shallots, diced small
5 cloves garlic, crushed
1 cup dry red wine
1 28-oz can petite-diced tomatoes
1/4 cup chopped fresh oregano leaves or 1 Tb dried
Salt and pepper
Whisk together 3 Tb of the olive oil and the garlic. In a medium bowl, combine the bread crumbs, cheeses, parsley and basil. Drizzle the olive oi-garlic mixture over the breadcrumbs and toss to distribute evenly.
On each steak, layer 2 slices of the prosciutto, roughly ¼ cup of the breadcrumb mixture, a little salt and pepper, a sprinkling of the pine nuts. Roll each steak up, folding in the edges to keep the filling in, and secure with a toothpick.
Heat 3 Tb olive oil in a Dutch oven or other heavy saucepot over medium heat. Add a few of the braciole and brown on each side (about 2 minutes per side). Remove the browned braciole to a plate.
To make the sauce, in the pot you’ve just used to brown the meat, saute the onion and garlic in a little olive oil, and simmer for 7 minutes or so over medium heat until just tender. Next add the wine to deglaze the pan and then reduce it, stirring often, for about another 8 minutes. Add the canned tomatoes, oregano, basil, salt and pepper. Simmer the sauce for about ten minutes and then return the beef rolls to the pot, arranging them so that they are covered by the sauce. Cover the pot, reduce the heat to low, and gently braise for about 1½ hours, turning the beef very occasionally to ensure even tenderness.
To serve, remove the toothpicks, top the braciole with a bit of the sauce and a sprinkling of cheese and parsley. You can serve the braciole rolls whole or slice them and arrange them before serving.