ITALIAN PARTY FLANK STEAK

Marinade: l/4 cup olive oil, l/4 cup balsamic vinegar or red wine
vinegar, 2 cloves garlic, minced, 2 tbsps. chopped fresh parsley and
l/4 tsp. ground black pepper.
Steak: l-l/4 lb. flank steak, about 3/4″ stick, butterflied
2 red peppers, halves, seeded, and roasted
3 tbsps. chopped fresh parsley
6-8 slices thinly sliced ham or prosciutto
24 med. sized fresh basil leaves
2 tbsps. freshly grated Parmesan cheese
Freshly ground black pepper to taste
l bunch watercress for garnish if desired.
Combine marinade ingredients in plastic baggie. Add the steak and
let it marinade 2-6 hours (6 hrs. is ideal) at room temp. After
marinating, remove steak from marinade and scrap off any excess, lay
meat open on a long piece of aluminum foil on a flat surface. Reserv
marinade. Prehat oven to 350.
Place the 4 roasted pepper halves on top of the steak to cover it.
Sprinkle with l tbsps. parsley. Cover with ham slices. Arrange basil
leaves in a single layer over complete surface of ham. Sprinkle the
surface with Parmesan cheese, the remaining 2 tbsps. of parsley and
the black pepper.
With the long side of the layered steak facing you, lift it away
from the foil and roll it tighly away from you. It should look like
a jelly roll. With 6 pieces of kitchen string, 8″ long, tie the
steak at 2-3″ intervals. Slip the strings under and around the roll.
Place steak in shallow baking dish and pour marinade over the top.
Bake for 30 mins. basting twice. Let rest l5 mins. before slicing.
Carefully cut into l/2″ slices, discarding the string. Arrange on a
serving platter garnsihed with the watercress if desired.
Serves 8. Prodigy