1 garlic clove, minced
2/3 cup grated Parmesan cheese
1/3 cup grated mozzarella
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
3 1/4 cups marinara sauce
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce.
Cover partially with foil and bake in the oven until the meat is almost tender, turning the braciole and basting with the sauce every 20 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.