Start with a flank steak, butterflied in half and pounded thin. Then, in a small bowl, mix together 3-4 garlic cloves pressed, 1 shallot minced, 2 tbsp parsley, 1 tsp sage, 1 tsp basil chopped, and 2 tbsp olive oil. Spread the mixture over the meat. Lay a few pieces of prosciutto, the provolone cheese, leaving about 1″ at the top. With the meat grain going horizontal to the counter, then roll it from close to you up. Tie with kitchen twine every couple inches. Using a sharp knife, cut between the twine so you have cute little rolls. Use wet toothpicks to poke through each one.
Preheat the oven to 350 degrees. Heat a cast iron skillet over medium heat. Sear the rolls on both sides, about 2 minutes per side, then put the skillet in the oven for about 8-10 minutes till the steak rolls are done to your liking.
Take it out of the oven, cover with a tent of foil and let rest 5 minutes. While that is resting, put the broccoli in a Tupperware microwave thing with a lid, add a little water and a good amount of butter, then microwave for about 2 1/2 minutes. (Or you can do it on the stove in a steamer thing with a little water in the bottom, the toss it in butter when it is steamed to your liking, as in a nice bright green).
These should be done at about the same time. Serve it up and enjoy!