Place breadcrumbs, cheese, 2 tbsp. garlic, fresh parsley & pine nuts in a bowl. Mix well with 1 tbsp. olive oil & 2 tbsp. of water.
Lay the flank steak on a flat surface and spread the meat, season both sides generously with salt & pepper. Start at the short end of each steak and roll tightly. Use kitchen twine to tie rolled up steak in one inch intervals.
Heat 2 tbsp of olive oil in a sauté pan at medium-high heat. Brown the braciole in pan & brown on all sides. Remove from the pan to let rest.
Add remaining garlic & olive oil to pan. Sautee until garlic begins to turn golden. Add tomatoes, dried oregano, wine, salt & pepper to pan. Bring to boil.
Take the pan off the heat & put into the oven. Cook for approximately 3 hours. To finish add a few leaves of fresh basil.