from Simply Recipes
- 1/4 cup olive oil
- 1/4 cup red-wine vinegar
- 2 cloves of garlic, finely chopped
- 2 tbsp of chopped parsley
- 1/4 tsp of coarse black pepper
- 1 flank steak, about 1 1/4lb, butterflied
- 2 red bell peppers
- 3 tbsp chopped parsley
- 6 to 8 thin slices of prosciutto
- 24 medium sized fresh basil leaves
- 2 tbsp grated Parmigiano-Reggiano
- Freshly ground pepper to taste
- 1 bunch watercress for garnish (optional)
- kitchen string
- To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. Use a long, sharp knife to cut the meat in half, cutting from the side, 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. Open the flaps of steak. You can even out the middle if you want so that the center is not as thick.
- Assemble the marinade and marinate the steak for 2 hours.
- Boil halved peppers until skin is black. Remove skin.
- Preheat oven to 350F. Place steak on a long piece of aluminum foil or wax paper, save marinade. Cover steak with red pepper, sprinkle 1 tbsp of parsley, cover with prosciutto slices, cover with basil leaves, sprinkle with cheese and the remaining parsley and pepper.
- Roll meat up from the bottom like a jellyroll. Tie in 2-3 inch intervals with kitchen string. Place in shallow baking dish, pour marinade over top. Bake for 30 minutes, basting twice. Let rest 15 minutes before serving. Cut into 1/2 inch to 1 inch thick slices, garnish with watercress.