Prep the oven: Preheat your oven to 375°F (190°C).
Prepare the meat: Lay the flank steak on a sturdy cutting board and gently pound it to an even thickness (1/4 inch). Season lightly with salt and pepper.
Make the filling: In a bowl, combine grated cheese, chopped parsley, and optional breadcrumbs, pine nuts, or raisins.
Fill and roll: Spread the filling evenly over the meat, leaving a small border around the edges. Starting from the short end, roll the steak tightly.
Secure the braciole: Tie the roll with kitchen twine at 1-inch intervals, or use toothpicks to hold it together.
Brush with olive oil: Lightly brush the outside of the roll with olive oil, coating all sides for added moisture and flavor.
Bake in the oven: Place the braciole in a baking dish, cover tightly with foil, and bake for 1 to 1.5 hours, depending on the size of the rolls.
Finish browning: Remove the foil, bake uncovered for an additional 15-20 minutes to brown the exterior.
Rest and serve: Let the braciole rest for 10 minutes, then slice and serve. Enjoy!
