Directions

1. Butterfly the flank steak. Cut cross marks every 2-3 inches on the beef against the grain about half way through. Cover with plastic and pound to about 1/4 - 1/2 inch thick.
2. In a small food chopper or mill, make a paste out of pancetta, garlic, parsley and olive oil.
3. In a small bowl, mix prosciutto, basil and Romano. Add puréed pancetta mixture and mix.
4. Sprinkle pounded beef with salt and pepper and spread filling on meat, leaving one long edge free. Roll ending on side with no filling and finish with seam side down.
5. Then, cut beef into six separate rolls. Using butcher’s twine, seal each end of each roll.
6. Brown braciole rolls until browned on all sides. About 2-3 minutes per side. Set seared beef aside.
7. In same pan, lower heat to medium and add slice garlic, basil, mint and red pepper flakes. Cook for only a minute or less until garlic just starts to turn color. Add tomatoes, water, bay leaves, salt and pepper.
8. Reduce to low heat to simmer. Bring to a simmer and place seared beef into sauce. Cover slightly and simmer gently for 90 minutes.
9. Remove beef, clip off strings and cut each piece into about four slices for serving. (Alternately the individual rolls may be served as a portion without slicing.)