This is my version of that iconic Italian dish "Bracioli". A flank steak is butterflied, pounded thin and spread with garlic, basil, parsley, and olive oil, then add prosciutto and provolone for your "stuffing", the steak is then browned and simmered in marinara sauce! It is to die for! This is not a difficult recipe, but to make it even easier, you could use store-bought traditional marinara, give it a taste and doctor it up with what you think it needs, like more oregano, basil, sugar, salt or garlic. This dish is delicious and impressive, these old recipes have been around for centuries for a reason! Make sure you have some kitchen twine before you start this recipe.