Stir together bread crumbs, garlic cloves, cheese and parsley leaves in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
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 until the meat is almost tender, turning the braciole and basting with the sauce every 30 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.
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (40%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 86.4mg||27 %|
|Sodium 2189.3mg||75 %|
|Potassium 1200mg||32 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 29.4g|
|Protein 45.4g||65 %|
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Calories per serving: 596
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