Rolled Stuffed Flank Steak

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

Butterfly the steak:  To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. (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.

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.

Roast the bell peppers:  Cut 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 oven to 350°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 2-3 inch intervals with kitchen string. Place in shallow baking dish and spread any remaining marinade over the top.

Bake at 350°F for 30 minutes. Let rest 15 minutes before serving. Cut into 1/2-inch to 1-inch thick slices, garnish with watercress or baby arugula.