1 3/4 lbs. flank steak, pounded very thin into a 12x15 inch rectangle
2 eggs
Salt and pepper to taste
1/4 c. Romano or Parmesan cheese
1/2 c. bread crumbs, plain or seasoned
1 garlic clove, minced, if desired
1 qt. seasoned tomato sauce

In bowl, make filling by beating 2 eggs and combining salt and pepper, cheese, bread crumbs, and garlic. Spread filling evenly on steak. Roll lengthwise and secure with toothpicks.

In a large fry pan, brown bracciola in hot oil on all sides. Pour sauce over meat, cover and simmer about 2 hours; turning meat once halfway through cooking time. Remove from sauce; when cool enough to handle, remove toothpicks. Cut into slices and you have beef pinwheels. Yield: 4 to 6 servings.