Preheat your oven to 350°F (175°C).

Using a meat mallet, pound the flank steak to a uniform thickness of about ¼ inch.

In a large mixing bowl, combine fresh spinach, grated Parmesan cheese, breadcrumbs, chopped sun-dried tomatoes, minced garlic, dried oregano, dried basil, salt, and pepper. Mix thoroughly.

Spread the filling evenly over each flank steak slice, leaving a half-inch border. Roll each piece tightly.

Secure each roll with kitchen twine or toothpicks to prevent the filling from spilling out.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear each side for 2-3 minutes until nicely browned.

Pour marinara sauce over the seared beef rolls, covering them entirely. Cover the skillet with a lid.

Transfer the skillet to the preheated oven and bake for 35-40 minutes.

Let the Beef Braciole rest for 5 minutes after baking. Slice and serve with extra marinara sauce and garnish with parsley.