Rolled Stuffed Flank Steak

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves of garlic, finely chopped
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon coarse black pepper
• 1 flank steak, butterflied
• 2 red bell peppers
• 3 Tbsp chopped parsley
• 6 to 8 thin slices of prosciutto or other cured ham
• 24 medium sized fresh basil leaves
• 2 Tbsp grated Parmesan cheese
• Freshly ground pepper to taste
• 1 bunch watercress or baby arugula for garnish

Directions

1. Set the steak in front of you with the grain running vertically and the shorter side closest to you. Rest your hand flat on the meat, then use a long, sharp knife to cut horizontally into the long side, splitting the steak nearly through but stopping with 1-inch still attached to form a hinge. The hinge should follow the grain; use the straighter long side for that hinge and begin cutting from the more rounded side.
2. Fold the steak open. If the center looks bulky, trim or even it a bit so the thickness is more consistent. Mix the marinade, then marinate the steak for 2 hours, being sure the opened interior gets coated too. For the peppers, halve them and take out the stems and seed pods. Rub the skins with olive oil, set them cut side down on a lined baking sheet, and slide them under the broiler until the skins are blackened. Transfer the peppers to a bowl, cover the bowl with a plate, and after about 5 minutes, peel off and discard the charred skins.
3. Heat the oven to 350 degrees F. Lift the steak out of the marinade, saving the marinade for later. Arrange the prosciutto, roasted red pepper, parsley, and basil over the opened steak, keeping at least an inch clear at the ends. Finish with Parmesan and pepper.
4. Beginning at a long side, roll the steak up jellyroll-style, with the grain running along the length of the roll. Secure it with kitchen string at 2-3 inch intervals. Set the roll in a shallow baking dish, then spoon or brush the remaining marinade over the outside.
5. Bake at 350 degrees F for 30 minutes. Rest the steak for 15 minutes before cutting. Slice into 1/2-inch to 1-inch thick rounds, then garnish with watercress or baby arugula.