2 flank steaks, about 1 1/2 lb. each

MARINADE:

1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil
2 tbsp. chopped parsley
2 tbsp. leaf basil, crumbled
1 tbsp. leaf thyme, crumbled
1 clove garlic, crushed
2/3 c. chopped sweet red pepper
2/3 c. chopped green onion
1/2 c. chopped parsley
2 tbsp. bread crumbs
1 clove garlic, crushed
2 tsp. leaf basil, crumbled
1/2 tsp. salt
1/4 tsp. pepper

Trim excess fat from meat. Cut a pocket lengthwise into each steak with a long sharp knife to within 1 inch of the edges. Marinate the steaks; rub the salt and pepper into only one side of the steaks.

Mix together oil, parsley, basil, thyme and garlic in a small bowl. Spread over the same side as the salt and pepper. Place the steaks in a large shallow dish and let stand, covered, at room temperature for 1/2 hour or for up to 8 hours refrigerated.

Mix the red pepper, green onions, parsley, bread crumbs, garlic, basil and 1/4 teaspoon of the salt in a small bowl. Spread the stuffing evenly into each steak pocket. Preheat oven to very hot 450 degrees.

Roll each steak, starting with the short end, into a tight roll, so the seasoned side is inside of the roll. Tie each with string at 1-inch intervals. Sprinkle each with the remaining salt and pepper.

Heat lightly an oiled heavy roasting pan in the hot oven for 5 minutes. Place the rolls, seam down, in the heated pan. Roast for 15 minutes. Lower the oven to 400 degrees. Roast for 20 minutes for rare (meat thermometer will show 130 degrees in center of roll), or until desired doneness.

Let meat stand for 20 minutes. Remove the string. Cut into thin slices and arrange on a warmed platter.