Stuffed Flatiron Steak

Name: Stuffed Flatiron Steak
Ingredients: Five 1/3-inch-thick slices of white Pullman bread; 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing; 10 pitted prunes; 1 1/4 cups dry red wine; One 5-ounce piece of pancetta, cut into 1/4-inch dice; 4 large garlic cloves, very finely chopped; 4 ounces vacuum-packed cooked chestnuts, coarsely crumbled; 1 tablespoon chopped rosemary, plus 2 large sprigs; 1 tablespoon freshly grated pecorino cheese; 1/4 teaspoon cayenne pepper; Salt and freshly ground pepper; 2 large eggs, lightly beaten; Two 1 1/4-pound flatiron steaks, each pounded to a 1/3-inch thickness; 2 1/2 cups beef broth; 2 large shallots, coarsely chopped; 2 tablespoons all-purpose flour