Flank Steak Roulade

Ingredients

• 1 flank steak, trimmed
• Salt and ground black pepper to taste
• 1/4 cup dry bread crumbs, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon dried currants
• 1 tablespoon pine nuts, or to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch red pepper flakes, or to taste
• 1 ounce thinly sliced pancetta
• 2 tablespoons grated Parmesan-Reggiano cheese
• 1 tablespoon olive oil, or as needed
• 3 cups tomato sauce
• 2 cups chicken broth
• 3/4 cup white wine
• 1 bay leaf
• Water to cover

Directions

Butterfly the steak by cutting horizontally into the long side of the steak, through the middle, to within one-half inch of the other side. Open the steak and spread the sides out like an open book. Cover the steak with plastic wrap and pound it with a meat mallet to give it an even surface. Discard the plastic wrap.

Season steak with salt and pepper. Scatter 3 tablespoons bread crumbs, parsley, currants, and pine nuts over the steak; season with cayenne pepper and red pepper flakes. Spread slices on the steak and sprinkle Parmigiano-Reggiano cheese and remaining bread crumbs over the top.

Roll up meat firmly, starting at a cut-end, and set seam-side down. Use kitchen twine to tie steak at 1-inch intervals. Season with salt.

Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side.

Pour tomato sauce, chicken broth, white wine, and bay leaf into the pot; add enough water to just cover the steak. Bring liquid to a simmer, reduce heat to low, cover pot with a lid, and braise until meat is fork-tender, 2 1/2 to 3 hours. Transfer meat to a plate to rest for 10 minutes before slicing across the grain.

Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.