Name: Rolled Stuffed Flank Steak Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Italian
Ingredients: Marinade:; ¼ cup extra virgin olive oil; ¼ cup red wine vinegar; 2 cloves garlic; 2 tbsp Fresh Parsley; ¼ tsp coarse black pepper; Flank Steak:; 1 flank steak; 2 red bell peppers; 3 tbsp parsley; 8 thin slices of prosciutto; 24 medium sized fresh basil leaves; 2 tbsp parmesan cheese; freshly ground pepper; 1 bunch watercress

How To Make Rolled Stuffed Flank Steak

For more indulgence, this flank steak is butterflied, filled with prosciutto, bell peppers and cheese, then baked until succulent and tender.

Preparation: 20 minutes

Cooking: 30 minutes

Marinate Time: 2 hours

Total: 2 hours 50 minutes

Serves:

Ingredients

For Marinade:

¼cupextra virgin olive oil
¼cupred wine vinegar
2garlic cloves,finely chopped
2tbspfresh parsley,chopped
¼tspcoarse black pepper

For Flank Steak:

1flank steak,(about 1¼ lbs), ¾ in thick, butterflied
2red bell peppers
3tbspparsley,chopped
8prosciutto slices,or other cured ham
24fresh basil leaves,(medium-sized)
2tbspparmesan cheese,grated
freshly ground pepper,to taste
1bunchwatercress,or baby arugula, for garnish

Instructions

To butterfly the steak, orient it first so that the meat grain is running up and down in front. Place 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.
Open the flaps of the steak.
Assemble the marinade and marinate the steak for 2 hours. Make sure to coat the inside of the butterflied flank steak with the marinade as well.
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, under a broiler.
Broil the halved red bell peppers until peel is black.
Remove from the oven, place in a bowl and cover with a plate. After about 5 minutes, remove and discard the blackened peel.
Preheat the oven to 350 degrees F. Remove steak from marinade, reserve the 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 and pepper.
Starting with one of the long ends, roll meat up like a jellyroll; grain of steak should run 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.
Bake at 350 degrees F for 30 minutes.
Let rest 15 minutes.
Cut into ½-inch to 1-inch thick slices, garnish with watercress or baby arugula.
Serve and enjoy!