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Ingredients

• 1 cup grated pecorino-romano cheese
• 1/2 cup bread crumbs
• 1 egg, lightly beaten
• 3 cloves garlic, 2 smashed and 1 finely chopped
• 2 tablespoons chopped flat-leaf parsley, plus more for serving
• 2 tablespoons extra-virgin olive oil, plus more for rubbing
• One 2-1/4-pound flank steak, pounded into a 1/2-inch-thick rectangle
• Salt and black pepper
• 8 slices ham
• 16 slices salami
• 8 slices mortadella
• 6 slices provolone cheese
• 1/4 pound bacon, chopped
• 1 small onion, chopped
• 1 cup dry white wine
• One 26-ounce box chopped tomatoes
• 1 teaspoon crushed red pepper

Description

Wrap Up Flank Steak With All The Fixins.

Rachael Ray Magazine