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

Instructions

1. Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker. Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine. Cover and cook on high while you prepare the meat.
2. Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick. Remove the plastic; season the steak with salt and pepper. Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley.
3. Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours.
4. Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta; top with more sauce from the slow cooker.
5. Photograph by Christopher Testani