Trader Joe's sells a jar of roasted red peppers that work
well as a substitute for roasting your own. Recipe preparation time:
marinade 2 hours, prep and cook 1 hour.
- 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
- 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
1 To butterfly the steak, orient it first so that
the meat grain is running up and down in front of you. Use a long,
sharp knife to cut the meat in half, cutting from the side, 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. Open the flaps of the steak. You can even out the middle if you
want so that the center is not as thick.
2 Assemble the marinade and marinate the steak for 2 hours.
3 Broil halved peppers until skin is black, remove skin.
4 Preheat oven to 350°F. Place steak opened on long piece of
aluminum foil or wax paper, save marinade. 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
5 Roll meat up from the bottom 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, pour marinade over top. Bake for
30 minutes, basting twice. Let rest 15 minutes before serving. Cut into
1/2-inch to 1-inch thick slices, garnish with watercress.