Steak Roulade with Provolone

Ingredients

• 2 6-ounce cans tomato paste
• 1 28-ounce can whole San Marzano tomatoes, crushed by hand
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sugar
• 1 small bunch basil, torn (about 10 leaves)
• 1 1 1/2-to-1 3/4-pound flank steak
• Kosher salt and freshly ground pepper
• 1 2/3 cups grated provolone cheese (6 to 7 ounces)
• 3 small cloves garlic, minced
• 1 cup panko breadcrumbs
• 1/2 cup grated pecorino romano cheese (about 2 ounces)
• 1/3 cup golden raisins
• 1/4 cup pine nuts or chopped walnuts
• 1 cup lightly packed fresh parsley
• Polenta, for serving

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