Gently pound the flank steak or sirloin to a ¼-inch thickness to ensure even cooking.

In a mixing bowl, combine breadcrumbs, minced garlic, parsley, basil, salt, and pepper. Mix until well combined.

Spoon the filling onto each beef slice, then roll it up tightly and secure with toothpicks or kitchen twine.

In a Dutch oven, heat olive oil over medium-high heat. Sear the beef rolls on all sides until browned.

Remove the seared braciole, then sauté onions and minced garlic in the same pot until softened. Stir in crushed tomatoes, oregano, sugar, salt, and pepper.

Return the beef rolls to the pot, cover and simmer on low for 1.5 to 2 hours.

Once tender, remove toothpicks or twine, slice the braciole, and serve with sauce over pasta or polenta.