Preheat your oven to 350°F (175°C).

Gently pound the flank steak slices until they achieve an even thickness of about ¼ inch.

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

Spread the filling evenly over each flank steak slice, leaving space at the edges.

Roll each steak slice tightly and secure with kitchen twine or toothpicks.

Sear the rolls in a skillet with olive oil over medium-high heat for about 2-3 minutes per side until browned.

Pour marinara sauce over the beef rolls, cover, and bake for 35-40 minutes.

Let the braciole rest for about 5 minutes before serving, garnishing with parsley.