Isn't the stuffed flank steak basically bracioli? One of my faves. My mom used to cook it in a skillet rather than an oven. Bread crumbs, peppers, some other stuff (IIRC mushrooms and herbs), wrapped in mozzarella, stuffed in a thin steak like flank. Tomato sauce and pasta with it.
Conceptually similar, I suppose, except the pieces were essentially sliced from a larger steak (see background in photo above)—instead of cooking a whole flank steak rolled with stuff, I had two pieces that were more or less the size of individual portions (mine could have been a little bigger, Ms1995hoo's could have been a little smaller, but on the other hand it's easier to time it correctly if they're the same size). The tricky part, from my point of view, was not overcooking the steak. (The photo is focused more on the popover because my brother was astonished that I could make popovers in the microwave. Our microwave has a "convection bake" function and I used that so I could cook the steaks in the regular oven.)
