> Incomplete in the original: The clipping ends after the "do ahead" note with a "continued" arrow. The braising steps that use the broth, wine and marinara sauce are not in the book.
Butterflied flank steak is filled with a mixture of fresh herbs and cured meats, then rolled up and braised in wine. Cut the prep time by asking your butcher to butterfly the steak for you. Serve with a side of soft polenta.
Instructions
Open flank steak on work surface. Sprinkle steak with salt and pepper, then rub with 1 tablespoon olive oil, parsley, oregano, thyme, and sage. Arrange pancetta slices evenly atop herbs. Sprinkle pine nuts and raisins over. Arrange sausages crosswise about 2 inches from 1 short end of steak. Beginning at short end near sausages, roll up steak into log. Tie string around steak at 2-inch intervals.
do ahead Can be made 1 day ahead. Cover steak and chill.
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