ItalianParty Flank Steak
- 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
- 24 medium sized fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- Freshly ground pepper to taste
- 1 bunch watercress for garnish
- Kitchen string
- 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, leaving 1-inch at the edge uncut (the hinge). Open the flaps of the steak.
- Assemble the marinade and marinate the steak for 2 hours. Broil halved peppers until skin is black, remove skin. You may use roasted red peppers from the jar.
- Preheat oven to 350°F. Place steak opened on long piece of aluminum foil or wax paper, save marinade. Cover steak with red peppers, sprinkle 1 tbsp of parsley, cover with proscuitto slices, cover with basil leaves, sprinkle with Parmesan and the remaining parsley and pepper.
- Roll meat up from the bottom so the grain runs the length of roll. Tie in 2-3 inch intervals with kitchen string. Place in a shallow baking dish and pour marinade over top. Bake for 30 minutes, basting several times. Let rest 15 minutes before serving. Cut into 1/2-inch to 1-inch thick slices, garnish with watercress.
Cabernet Sauvignon, Napa Valley