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  • One 1 ½- to 2-pound flank steak
  • Salt and freshly ground black pepper
  • 2 large eggs, beaten
  • 1 cup seasoned breadcrumbs
  • 1 cup grated Pecorino Romano
  • ¾ cup fresh flat-leaf parsley leaves, minced
  • 3 cloves garlic, minced
  • ¼ cup plus 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • Jeff Mauro's Marinara Sauce, recipe follows
  • Jarred hot giardiniera, optional
  • subheading: Jeff Mauro's Marinara Sauce:
  • 3 tablespoons olive oil
  • 8 cloves garlic, minced
  • ½ large yellow onion, diced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • Two 28-ounce cans crushed tomatoes
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
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