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Preheat oven to 425°F. Line a baking sheet with foil; set aside. Cut peppers in half lengthwise; remove stems, seeds and membranes. Place pepper halves, cut-sides down, on prepared pan. Roast for 20 to 25 minutes or until charred and very tender. Remove peppers from oven; reduce oven temperature to 350°F. Bring foil up around peppers and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins; gently pull off the skins in strips and discard. Cut peppers into strips; set aside.
In a medium saucepan, heat 1 1/2 teaspoons oil over medium-high heat. Add pancetta; cook until browned, stirring frequently. Add onion and garlic; cook and stir over medium heat for 3 minutes. Remove from heat. Add spinach, cheese, currants, pine nuts, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Place steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly until 1/2 inch thick. Remove top piece of plastic wrap. Sprinkle steak with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Arrange roasted pepper strips lengthwise down the center of the steak, leaving 3 to 4 inches uncovered on both sides. Spoon spinach mixture evenly over the pepper strips.
Starting with a long side, use bottom plastic wrap to guide flank steak over and around filling, making a long roll. Tie the roll at 1-1/2-inch intervals with 100%-cotton kitchen string. Tuck in the ends of the roll; using a long piece of string, tie roll lengthwise.
In an extra-large ovenproof skillet or braising pan, heat the remaining 2 tablespoons oil over medium-high heat. Add the meat roll; cook until browned on all sides, turning frequently.
In a small saucepan, combine marinara sauce and wine. Cook over low heat just until boiling. Pour sauce mixture over meat roll in skillet. Cover tightly. Transfer to the oven and bake for about 1 1/2 hours or until meat is fork-tender.
Remove meat from pan; remove strings and cut meat into 1-inch slices. Serve with the pan sauces.