Braciole with Sundried Tomato Port Wine Reduction Sauce

Ingredients

• 1-4 pounds Flank or Flat Iron Steak
• Salt & Pepper, to taste
• 1/3 cup Parmesan Cheese, grated
• 1/3 cup Italian Four Cheese Blend Mix, shredded
• 1/3 cup Italian Bread Crumbs
• 1 tablespoon Fresh Parsley, chopped
• 1 tablespoon Fresh Basil, chopped
• 10 Sun-Dried Tomatoes, finely chopped, divided
• 2 tablespoons Garlic, minced
• 2 tablespoons Butter
• 15 ounces can Tomato Sauce
• 1 cup Port Wine (or other red wine)
• garnish with additional parsley and basil

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