Braciole with Roasted Glorys®

Preheat oven to 475° F.

In a small bowl, combine breadcrumbs, garlic, Pecorino Romano cheese, parsley, 1 tbsp. olive oil, and 1/4 tsp. fresh ground black pepper.

Between large sheets of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2-inch thickness.

Spread crumb mixture over steak in even layer; press into meat.

Starting at long side, roll steak into long cylinder, enclosing mixture completely. (Some breadcrumbs may spill out.) With butcher's twine or kitchen string, tie roll tightly at 1-inch intervals.

Place roll in center of 18x12-inch jelly roll pan.

Rub remaining 2 tbsp. olive oil and 1/4 tsp. salt and pepper all over steak, including the bottom so it doesn't stick. Scatter tomatoes around steak roll.

Roast 25-27 minutes, or until thermometer inserted at thickest part reads 130° F.

Let steak stand in pan 10 minutes to rest for easier slicing.

Remove and discard twine; cut roll crosswise into 1/2-inch slices. Serve meat slices with roasted Glorys®. Enjoy!