Italian Flank Steak

Ingredients

Marinade:
1/4 cup olive oil
1/4 cup red-wine vinegar
2 coves of garlic, finely chopped
2 tablespoons chopped parsley
1/4 teaspoon coarse black pepper

Flank steak:
1 flank steak (3/4 in thick, about 1 1/4 lbs), butterflied
2 red bell peppers
3 tablespoons chopped parsley
6 to 8 thin slices of prosciutto or other cured ham
24 medium sized fresh basil leaves
2 tablespoons grated Parmesan cheese
freshly ground pepper to taste
1 bunch watercress for garnish
kitchen string

Method

1 Marinade steak for 2 hours.

2 Broil halved peppers until skin is black, remove skin.

3 Place steak opened on long piece of aluminum foil, save marinade, preheat oven to 350°F. Cover steak with red pepper, sprinkle 1 tbsp of parsley, cover with proscuitto slices, cover with basil leaves, sprinkle with parmesan and the remaining parsley and pepper.

4 Roll the steak long side (looks like a jelly roll). Tie 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 in slices, garnish with watercress.

Serves 4.