Place the flank steak between two sheets of plastic wrap and gently pound it to about 1/4-inch thick using a meat mallet. Season both sides generously with salt and pepper.

In a medium bowl, combine the Italian-style breadcrumbs, grated Parmesan cheese, dried oregano, and minced garlic. Mix until well blended.

Lay the pounded beef flat on a clean surface, spread the prepared filling over it, leaving a 1-inch border. Roll the beef tightly and secure it with toothpicks or kitchen twine.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the rolled beef for about 3-4 minutes on each side until golden brown.

Preheat your oven to 350°F (175°C). Pour marinara sauce over the Beef Braciole and cover with foil. Bake for 30-35 minutes.

Let it rest for about 5-10 minutes before slicing it into pinwheels. Serve with extra marinara sauce on top.