1 1/2 pounds flank, skirt or top of the round steak 2 garlic cloves, finely chopped 1/2 cup fresh parsley, chopped 3/4 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/3 cup olive oil 2 1/2 cups canned peeled and crushed tomatoes pinch of dried basil, red pepper flakes, and mint salt and freshly ground black pepper to taste.
Lay the meat out flat on a smooth working surface. Flatten it to 1/2-inch thickness, pounding it lightly with the dull edge of a meat cleaver, or use a meat mallet. Keep the meat in one piece. Cover the steak with the garlic, parsley, cheese, salt and pepper. Roll up the steak, jellyroll fashion, and tie it securely with cotton string or several toothpicks Heat the oil in a large heavy skillet and brown the meat thoroughly on all sides. This should take 10 minutes. Add the tomatoes and seasonings to the browned braciole. Cover the skillet. Simmer the meat for about 1 hour or until it is tender. Do not overcook, or it will fall apart. When the meat is ready, place it on a large serving palter, cut the string, slice, and serve with the sauce poured over it. This may be accompanied by cooked pasta. Serves 4 Braciole can be made in advance. It can be refrigerated for 3 to 5 days after cooking and it freezes well if it is covered with the sauce.