Rolled Stuffed Flank Steak Recipe

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!