1 lb flank steak 4 slices prosciutto 1 slice (2 oz) provolone cheese, cut in quarters 2 Tbs pine nuts (Pignoli) 2 Tbs raisins 1 clove garlic, sliced Olive oil for browning 1 yellow onion, chopped 1 Cup red table wine 2 Cups chopped tomatoes 1 Tbs chopped flat leaf parsely 3 to 4 basil leaves, torn into small pieces Cut steak into 4 pieces. Place steak pieces between two layers of waxed paper and pound gently to 1/4 inch thickness. Sprinkle with salt and pepper. Lay 1 slice prosciutto and 1 piece cheese on each piece of steak. Sprinkle evenly with pine nuts raisins and garlic slices. Roll up steak slices, tucking in ends. Tie rolls with kitchen string. Brown rolls in olice oil turning to color all sides, about 15 minutes. Add chopped onion and saute 5 minutes, stirring occasionally. Add wine and cook until liquid evaporates. Add tomatoes, sprinkle with salt and pepper Reduce heat to low, cover and simmer until beef is tender. Check to see if it becomes too dry and add a little water if necessary. Uncover, scatter with parsely and basil and cook a few minutes, turning rolls in sauce. Serve immediately with sauce spooned over.