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

Flank Steak:

  • 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.
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