For the flank steak:

1 flank steak, about 2 lbs. cut horizontally, leaving two large flat steaks
1 cup parmesan cheese, grated
4 cloves garlic, minced
8 oz. ham, thinly sliced
1/4 cup fresh parsley, chopped
2 Tbls. fresh oregano or thyme
Cotton twine (2-foot lengths for trussing rolled steaks)
4 Tbls. olive oil
Sour cream for garnish

For the tomato sauce:

2 (16 oz. ) cans tomato puree
1 (16 oz.) can crushed tomatoes, with juice
1 small onion, chopped
2 Tbls. olive oil
2 cloves garlic, minced
1/4 tsp. red pepper
2 tsp. dried oregano
1 tsp. dried basil
Salt and pepper to taste

Lay one piece of flank steak on your work area and sprinkle half of the parmesan cheese, garlic, parsley, and oregano over the steak. Layer half of the sliced ham on top. Starting at the narrow end, roll flank steak and tie with cotton twine, making sure string is wrapped around length of steak and securely fastened. Repeat this process for the second flank steak.

Heat oil in a medium sauté pan and add onion. Sauté until golden brown. Add garlic and sauté for 5 more minutes. Transfer to a large crock pot. Add tomatoes, tomato puree, red pepper, oregano, and basil. Stir until all ingredients are combined. Season with salt and pepper to taste.

In another skillet heat the olive oil and brown flank steaks on all sides. Place steaks in crock pot with tomato sauce and cook for approximately 8 hours. To serve: Slice rolls into 1/2-inch thick slices, spoon sauce on top and garnish with sour cream.