Martha Stewart's Beef Braciola (modified)

• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, minced (about 3 teaspoons)
• g free flour
  
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh thyme, or 1/4 teaspoon dried
• 10 slices top-round sirloin, very thinly sliced, pounded to 4-6 inches
• 10 pieces string, 14 inches long
• 1 small onion, minced
• 2 tablespoons red wine (optional) or water
• 1 28-ounce can best-quality tomatoes, coarsely blended

1. Lay the meat slices out side by side on a clean workspace. Sprinkle each slice with the remaining 1/2 teaspoon of salt and 1/8 teaspoon black pepper. Roll each piece up from the widest to narrowest end. Tie each piece with the string. Sprinkle with g free flour on outside of roll.
2. Place the remaining 3 tablespoons of the olive oil in a heavy-bottomed skillet over high heat. Just before the oil smokes, add the meat bundles. (Do not crowd the pan or the meat won't brown.) Working in batches if necessary, cook for 2 to 3 minutes per side.
3. Reduce the heat to medium, stir in the onion and the remaining teaspoon of garlic, and cook, stirring for 1 minute. Pour in the wine or water, stirring to deglaze the pan, loosening all the brown bits on the bottom of the pan.
4. Add the tomatoes and bring to a boil. Return the beef to the pan, reduce the heat, and simmer, partially covered, for 1 hour. Remove the bundles from the pan, one at a time, snip off the string, and return to the pan. The dish may be made a couple of days ahead to this point, and the taste will improve. Serve as desired.