Traditional Braciole is baked in the oven with the sauce. In my version, I bake the braciole in the oven while I make the sauce on the stovetop and then pour the sauce over the finished braciole. —Jenny
Thin out flank steak with a meat mallet. Sprinkle both sides with salt and pepper. Mix together both cheeses, bread crumbs, parsley and basil, half of the sun dried tomatoes and the garlic in a bowl. Then spread it evenly over the steak, leaving an edge. Roll up the short side of the steak and tie it closed using butchers twine.
Melt butter in an oven safe (up to 300F) pan or skillet, over medium high heat and brown all sides. Place pan with the steak in the oven and add a splash of wine or water. Cook for 1 ½ hours partly covered and basting and rotating every 30 minutes. Might be done within an hour, so check frequently to see if the steak is done. Add more wine or water as needed during the cooking time.
Meanwhile, while the steak is cooking in the oven, create the sauce: Add canned tomato sauce/puree to a saucepan and simmer/cook until it is reduced by half. Add the other half of the sun dried tomatoes to the sauce and cook for another 10 minutes.
Let the braciole rest for 10 minutes before slicing. Serve slices on a platter and pour sauce over the top. Garnish with parsley and basil.