Italian Party Flank Steak

Ingredients

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped parsley
• 1/4 teaspoon coarse black pepper
• 1 1/4 lbs flank steaks, butterflied
• 2 red bell peppers, fresh (from 2 whole peppers) or pimentos (from 2 whole peppers)
• 3 tablespoons chopped parsley
• 6-8 thin slices prosciutto
• 24 medium fresh basil leaves
• 2 tablespoons grated parmesan cheese
• 1 bunch watercress (to garnish)

Directions

1. 1

   To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge." flip meat open to resemble a butterfly.

2. 2

   Combine marinade ingredients (oil, vinegar, garlic, parsley, black pepper) in a zip-lock bag and add butterflied steak and marinate for 2 hours or overnight in refrigerator.

3. 3

   To make pimento if using fresh red bell peppers: Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on a broiler tray, 4 inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam. Slip off skins.

4. 4

   Once steak is done marinading, remove and scrape off any excess marinade. Lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350°F.

5. 5

   Place the 4 pepper halves on top of steak to cover it. Sprinkle with 1 tablespoon of parsley. Cover with prosciutto slices. Arrange basil leaves in a single layer over complete surface of prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper.

6. 6

   With the long side of the layered steak facing you, lift it from the foil and roll it tightly away from you. It should look like a jelly roll.

7. 7

   With 6 pieces of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings under and around the roll.

8. 8

   Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes, basting twice. Let rest for 15 minutes before slicing.

9. 9

   Carefully cut into 1/2 in slices, discarding string. Arrange on a serving platter garnished with watercress.