Falsomagro

• 1 kg – 2.2 lbs. flank steak
• 4 sage leaves ½ tbsp rosemary leaves, 2 bay leaves
• 2 tbsp extra virgin olive oil
• 2 tbsp vegetable oil I use sunflower
• 80 ml – 2.7 oz. white wine
• ¼ tsp salt
• 150 ml – 5 oz. beef stock
• 1 onion

For the filling

• 150 gms – 5.3 oz. breadcrumbs
• 4 tbsp pecorino romano thinly grated
• 100 gms – 3.5 oz. salami sliced
• 5 tbsp extra virgin olive oil
• 130 gms – 4.5 oz. provolone sliced
• ¾ tsp salt
• 1 tbsp onion chopped