Pugliese Beef Braciola

Ingredients:
1 1/2 lbs flank steak (as rectangular as possible)
4 cloves garlic
1/2 cup fresh parsley leaves
1/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
2 Tbs olive oil
1 1/2 cups jarred pasta sauce
Hot cooked pasta (optional)

Directions:
Place steak between 2 sheets of plastic wrap.
With flat side of meat mallet or rolling pin,
pound steak into a 12x8-inch rectangle.
Cut into four 4x6-inch pieces.
Season meat with salt and pepper to taste; set aside.

Place garlic in food processor or blender; process to mince.
Add parsley and basil; process to chop.
Add Parmesan; process to blend.
Spread mixture evenly on each piece
of meat to 1/4-to 1/2-inch from edges.
Press mixture firmly into meat.
Starting on narrow side, roll up each piece
jelly-roll style to enclose filling.
Secure with a toothpick or kitchen twine.

In Dutch oven or large skillet,
heat oil over medium-high heat.
Add meat rolls and cook about 5 minutes,
turning to brown evenly; drain.
Add pasta sauce; bring to a simmer.
Cover; reduce heat and simmer 1 to 1 1/2 hrs.
or until meat is tender.
Serve with hot pasta, if desired.