one flank steak (around a pound - a pound and a half), pounded thin
one half bulb FRESH garlic, chopped
two garlic cloves (set aside)
two - three tablespoons FRESH chopped Italian parsley (the other kind will NOT do)
a generous amount of Parmesan Reggiano cheese FRESHLY grated (No, Kraft will NOT suffice and to use that sawdust is a sacrilege!)
Extra virgin olive oil
Pound the flank steak thin
spread the chopped parsley, chopped garlic and Parmesan cheese onto the steak
roll the steak up tightly and tie it up with string.
cover the bottom of a large skillet with the olive oil; just enough to cover the bottom of the pan with a thin layer.
brown the two garlic cloves in the olive oil on a medium low heat.
take the cloves out of the pan after they have browned
transfer the steak to the frying pan and brown all sides.
take the steak out of the pan after it has browned and transfer it to your sauce pot where you should have a pot of sauce going.
let the sauce and brasciolle cook, and cook, and cook, on a low heat for most of the afternoon. Make sure that you stir the pot often so that the sauce doesn't burn; you know, all of the regular precautions.
Once you have cooked the sauce to perfection and the aroma has filled your house and you can't wait to dive in, take the brasciolle out of the pot and place it onto a platter (use tongs). Cut the strings off and then slice, with a nice sharp carving knife, the brasciolle into slices about an inch wide. Cover the brasciolle with sauce and serve the platter, along with the sauce your preferred pasta. YUMMMMMMMMMMMMMMMMMMMMMM!
Oh, it doesn't hurt your sauce to include meatballs and Italian sausage!