Herb Filled Braciole with Roasted Tomatoes and Arugula Salad

I've seen lots of Braciole's on TV and wanted to try making one. I did a breadcrumb, herb and garlic filling. Traditionally it's just parsley for the herbs, I grow some in my garden so I added those to the mix as well with the majority of the mix being parsley. I also added a little lemon zest and juice to brighten up the flavor.

Ingredients:
1/2 cup bread crumbs (mix of regular and panko)
1 tsp. lemon zest
1 tbsp. lemon juice
1 clove garlic, lightly charred in a pan
1/4 cup finely grated parmesan cheese
1/2 cup finely chopped fresh herbs (parsley and herbs of your choice)
1 1/2 tbsp. olive oil, split
salt and pepper
1 beef flank steak, about 2 lbs
2 pt. grape tomatoes
Arugula
Champagne or Lemon Vinaigrette

Directions:

1. Preheat oven to 475 degrees F. In small bowl, combine bread crumbs, garlic, cheese, lemon zest, lemon juice, herbs, 1 tbsp oil, and 1 tsp salt and 1 tsp pepper.

2. On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2-inch thickness. Spread crumb mixture over steak in even layer; press into meat. 

3. Starting at 1 long side, roll steak into long cylinder (about 2 1/2 inches in diameter) to enclose filling completely. (Some bread crumbs may spill out.) With butcher's twine or kitchen string, tie roll tightly at 1-inch intervals. Place roll in center of 18 inch by 12 inch foil lined sheet pan. Rub remaining 1/2 tbsp oil, 1 tsp salt, and 1 tsp freshly ground black pepper all over steak. Scatter tomatoes around steak.

4. Put tray in oven and roast 25 to 27 minutes or until temperature on meat thermometer, inserted into thickest part of roll, reaches 130 degrees F. Cover steak with foil and let stand in pan 10 minutes to set juices for easier slicing. Remove and discard twine; cut roll crosswise into 1/2-inch-thick slices. Toss arugula salad and cover a serving platter. Transfer meat and tomatoes with their juices to platter and serve.