Name: Stuffed Flank Steak
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Marinade: -; 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 -; Flank steak: -; 1 flank steak (3/4 in thick, about 1 1/4 pounds), 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 -

Ingredients for - Stuffed Flank Steak

1. Marinade:

2. 1/4 cup extra virgin olive oil

3. 1/4 cup red wine vinegar

4. 2 cloves of garlic, finely chopped

5. 2 Tbsp chopped fresh parsley

6. 1/4 teaspoon coarse black pepper

7. Flank steak:

8. 1 flank steak (3/4 in thick, about 1 1/4 pounds), butterflied

9. 2 red bell peppers

10. 3 Tbsp chopped parsley

11. 6 to 8 thin slices of prosciutto or other cured ham

12. 24 medium sized fresh basil leaves

13. 2 Tbsp grated Parmesan cheese

14. Freshly ground pepper to taste

15. 1 bunch watercress or baby arugula for garnish

How to cook deliciously - Stuffed Flank Steak

1 . Stage

Butterfly the steak: To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. (In other words, the short edge of the steak is facing you.) Place your hand on top of the meat. Using a long, sharp knife, make a long, horizontal cut on the long side of the steak, cutting the meat in half, and going almost all the way across, leaving 1 inch at the edge uncut (the hinge). The butterfly hinge should be in the same direction as the grain of the meat. (Choose the longest straightest side of the steak as the hinge side, and the roundest most-curved side as the side to start the cut.) Open the flaps of the steak. You can even out the middle if you want so that the center is not as thick.

2 . Stage

Make the marinade: In a large, nonreactive bowl, combine the olive oil, red wine vinegar, chopped garlic, parsley, and black pepper.

3 . Stage

Marinate the steak: Coat the flank steak with the marinade, making sure to coat the inside of the steak as well. Let marinate for 2 hours. (Note: There's no need to refrigerate during cool weather. During hot weather, though, refrigerate for 1 hour. Then, let marinate at room temperature for the last hour.)

4 . Stage

Preheat the broiler: Set the broiler to high and preheat.

5 . Stage

Roast the bell peppers: Cut the bell peppers in half and remove the stems and seed pods. Rub the outside of the bell pepper halves with olive oil and place on a lined baking sheet, cut-side down. Broil the halved red bell peppers until the peels are blackened. Remove from the oven, place in a bowl, and cover with a plate. After about 5 minutes, remove and discard the blackened peel.

6 . Stage

Layer the steak filling: Set the oven to 350°F. Remove the steak from the marinade, reserving the leftover marinade. Layer the steak with prosciutto slices, roasted red bell pepper, parsley, and basil leaves, leaving at least an inch bare at the ends. Sprinkle with Parmesan cheese and black pepper.

7 . Stage

Roll up the steak: Starting with one of the long ends, roll the meat up like a jelly roll. The grain of the steak should run the length of roll. Tie in 2- to 3-inch intervals with kitchen string. Place in a shallow baking dish and spread any remaining marinade over the top.

8 . Stage

Bake, rest, slice, and serve: Bake at 350°F for 30 minutes. For medium-rare, cook to internal temperature of 130°F to 135°F. Remove from the oven, tent with some foil, and let rest 15 minutes before cutting. Cut into 1/2-inch to 1-inch-thick slices. Serve, arranged on a platter, garnished with watercress or baby arugula.