1/2 cup fresh flat-leaf parsley leaves
1 cup baby spinach, packed
1 lb. flank steak
1/4 lb. spicy italian salami
1 cup shredded sharp provolone cheese
1/2 cup shredded pecorino cheese
kosher salt and fresh ground blk. pepper
2 tbsp. extra-virgin olive oil, plus some for drizzling
4 cloves garlic, thinly sliced or finely chopped
1 small chile pepper, seeded and finely chopped, optional
4 tbsp. grated onion
1tsp. dried oregano
2 tbsp. tomato paste
1/2 cup dry white or red wine
1 (28 oz)can italian plum tomatoes
2 tbsp. butter
4 slices italian bread
chopped basil, for garnish

1/2 cup fresh flat-leaf parsley leaves 1 cup baby spinach, packed 1 lb. flank steak 1/4 lb. spicy italian salami 1 cup shredded sharp provolone cheese 1/2 cup shredded pecorino cheese 2 tbsp extra-virgin olive oil, plus some for drizzling 4 cloves garlic, thinly sliced or finely chopped 1 small chile pepper, seeded and finely chopped, optional 4 tbsp grated onion 1 tsp dried oregano 2 tbsp tomato paste 1/2 cup dry white or red wine 1 (28 oz)can italian plum tomatoes 2 tbsp butter 4 slices italian bread

Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 deg. Heat the griddle pan or large cast iron skillet to medium-high heat.
Place the parsley and spinach in a food processor and pulse into a finely chopped mixture.
Prepare the steak by cutting it nearly in half horizontally and spread it open like a book.
Top the meat with the chopped salami and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with extra-virgin olive oil. Brown the meat all over in the hot griddle pan, 5-6 mins. and then transfer to the hot rack-topped baking sheet and finish cookin gthe steak in the oven, 10-12 mins. more for medium-rare to medium.
While meat is cooking in a saucepot over medium-high heat, add the extra-virgin olive oil. Add 1/2 the garlic, chile, onion, and oregano and saute for 2 mins. Stir in the tomato paste for 30 seconds, and then add the wine. Puree the tomatoes and add to the sauce. Bring to a boil, and then reduce heat to simmer until thickened, 10 more mins. Season with salt and pepper.
Melt the butter over low heat in a small saucepan with the ramaining garlic. Toast the bread and brush liberally with garlic butter.
Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil and serve