Braciole

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3 cups tomato sauce

1 1/4 cups flavored croutons

1/3 cup grated Parmesan

2 eggs

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh oregano

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

1 clove garlic

1 pound flank steak, pounded to 1/4-inch thick

Olive oil, for brushing

Salt and pepper

Vegetable oil, for searing