Italian Flanked Steak


  •     1/4 cup olive oil
  •     1/4 cup balsamic vinegar
  •     2 garlic cloves, crushed
  •     2 tablespoons chopped flat leaf parsley
  •     1/4 teaspoon cracked black pepper
  •     1 1/2 pounds flank steak
  •     2 – 12 ounce jars roasted red peppers
  •     3 tablespoons chopped flat leaf parsley
  •     10 thin slices prosciutto
  •     24 medium-sized basil leaves
  •     3 tablespoons grated Parmesan
  •     1/4 teaspoon coarsely ground black pepper

  •     For the marinade: combine all ingredients and mix well. Set aside.
  •     Butterfly flank steak. With one of the long sides not short sides, facing you, run knife through middle thickness leaving ½-inch at the long opposite end as a “hinge.” Do not cut all the way through.
  •     Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
  •     (Next day) Heat grill to medium heat.
  •     Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
  •     Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
  •     Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
  •     Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
  •     Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
  •     Remove twine and slice steak, crosswise, into ½-inch thick slices.
  •     Preheat oven to 350°F.
  •     Prepare flank steak per directions through step 7.
  •     Combine 1/4 cup olive oil, balsamic vinegar, garlic cloves, parsley and black pepper in shallow baking dish.
  •     Bake 15 minutes; baste with juices and bake an additional 20 minutes.
  •     Let meat rest at least 10 minutes before slicing.

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