Braciole with Herb and Fontina Filling | America's Test Kitchen

Ingredients

• 7 tablespoons extra-virgin olive oil , divided
• 10 garlic cloves , minced, divided
• 3 anchovy fillets , rinsed and minced
• 2 teaspoons grated lemon zest
• 1/3 cup plus 2 tablespoons chopped fresh basil , divided
• 1/3 cup minced fresh parsley
• 1/3 cup grated Pecorino Romano cheese , plus extra for serving
• 1/3 cup plain dried bread crumbs
• 3 ounces fontina cheese , shredded (3⁄4 cup)
• 1 (2- to 2½-pound) flank steak
• 8 thin slices prosciutto
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 large onion , chopped fine
• 1/4 teaspoon red pepper flakes
• 1/4 cup tomato paste
• 3/4 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef broth