Ingredients: 7 lbs of choice Flank Steak (each Braciola weighed about 11 oz finished weight), 1 bunch fresh Italian parsley chopped, a good pinch for each meat roll, 10 tablespoons fresh chopped garlic, or less I used 1 tablespoon per each, 10 each 1/2 teaspoons of grated grana parmesan cheese, 10 each 1/2 teaspoons pecorino Romano