Recipe: Grilled Italian Stuffed Flank Steak

Preparation

1. For the marinade: combine all ingredients and mix well. Set aside.
2. 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.
3. Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
4. (Next day) Heat grill to medium heat.
5. Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
6. Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
7. Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
8. Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
9. Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
10. Remove twine and slice steak, crosswise, into ½-inch thick slices.