Stuffed Flank Steak

Cooking Instructions

Directions 

Preheat oven to 350°F. 

Butterfly the steak:  

Orient it first so that the meat grain is running up and down in front of 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 to act as a hinge. 

Open the flaps of the steak and lay flat on a large cutting board. 

Meanwhile, make the marinade by combining olive oil, red wine vinegar, chopped garlic, parsley, and black pepper in a glass or stainless-steel bowl. 

Place the steak and marinade in a sealable, leak-proof plastic bag and toss, allow steak to marinate for 20 minutes at room temperature. 

Remove steak from bag, discard any leftover marinade and pat steak dry with paper towel. 

Place steak on a large cutting board. 

Layer the steak with prosciutto slices, roasted red bell pepper and basil leaves, leaving at least an inch bare at the ends. Sprinkle with Parmesan cheese and black pepper. 

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 bake at 350°F for 40 minutes.  

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.