Pound the beef steak with the help of a meat mallet.
In a bowl, add pecorino romano(an Italian cheese), roasted pistachio, crushed garlic, a teaspoon of sage, parsley, salt, pepper and breadcrumbs, minced garlic, sage, parsley, and olive oil. Mix to prepare the filling.
Spread the mixture on the pounded beef steak. Cover it with prosciutto slices and season it with salt and pepper.
Roll the beef in jelly-roll style, making sure the filling stays put. Secure the bundle with toothpicks or with twine.
Grease a frying pan with olive oil and place the braciole in the pan. Drizzle extra olive oil on top of braciole and season outside of beef with the steak seasoning.
Braise for 15 minutes, then pour the sauce over the top, reduce the heat, cover it with a lid and cook for another 20 minutes.
When braciole is done, remove it from the sauce. Let it rest for 5 minutes, garnish it with grated cheese. Place the bracoile on a serving plate, drizzle the sauce over the top and chow!