Have the butcher make a pocket cut down the long side of a piece of thick flank steak. (Or if you're good at this use a very sharp knife and make your own pocket)
Ingredients for stuffing:
One small onion, finely diced
5 or 6 medium sized mushrooms, chopped fine (this is optional)
Use about 4 or 5 slices of heavy coarse bread (Italian is good), and put it thru the food processor and make fresh crumbs
Garlic powder, or fresh garlic to taste
Oregano and basil to taste
salt and pepper to taste
Romano or Parmesan cheese - about 1/4 cup
Butter and olive oil
Saute the onion and mushroom in about 1/4 stick butter and little olive oil. Then add the bread crumbs, spices and cheese, stirring until all moistened - can add more olive oil if it seems too dry.
Stuff this into the pocket and either tie or use long poultry "nails" to seal up the pocket.
Then take the whole steak, and coat both sides with a mix of Italian flavored bread crumbs, more Parmesan or Romano and fry on both sides in more olive oil.
Put this into a Dutch oven and cover with the following ingredients which I mix together and then pour over steak:
1 onion, sliced
1 can tomato paste, blended with 2 c. water
1 lg.can tomatoes, broken up
1 Tbsp. oregano
salt and pepper to taste
1 or 2 cloves of crushed garlic, or jarred garlic
Bring to a simmer, don't boil hard. Stir occasionally, and cook at least 2 1/2 to 3 hours - this is a very tough piece of meat, but very flavorful. Dont rush the cooking time - I sometimes (after bringing to simmer/low boil stage on top of the stove) finish the cooking in the oven at 350 if I'm not going to be able to watch the stovetop. I almost like it done this way best.
Serve by slicing against the grain, not lengthwise to the fibers.
Hope this is what you're looking for - this recipe was given to me by one of my Italian friends and it's delicious!