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

For the filling

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