Tyler Florence's book "Eat this Book" has a number of recipes for "Fresh Chopped - Herb Sauces". I read about his "Parsley, Raisin, Caper and Pine Nut Sauce" with golden raisins and anchovies and I thought "Man! That would WORK inside of a bracciole!" And work it did indeed!
Here's how I did it: First, I took the flank steak and pounded the crap out of it. Then I spread the chopped herb sauce inside along the length.
You have to think about the fact that you'll be slicing the bracciole across the grain, so you want to wrap it up so that the grain runs lengthwise along the bracciole. Then brown it well on all sides.
What I did after that is use the pan drippings from the browning and make a simple marinara. Once it was bubbling along, I poured it over the bracciole and finished it in the oven until the meat thermometer registered 145 degrees.
Pull the meat out and tent it in foil to let it rest and gain a few degrees in temp. Serve some of that now-extra-good marinara sauce over pasta for the pasta course while the meat rests. Then slice and serve the bracciole for second course. I accompanied it with a wonderful Rocca delle Macie Chianti Classico from 2003 (about $14 at Costco).