MARINADE:

1/2 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, chopped
2 tbsp. chopped parsley
Black pepper

3 red bell pepper 3 tbsp. chopped parsley 6-8 thin slices Prosciutto ham 24 med. size fresh basil leaves 2 tbsp. Parmesan cheese Black pepper

Combine marinade. Add butter-flied steak. Marinate 2 hours. Preheat broiler. Halve peppers lengthwise, remove seeds. Place skin side upon broiler tray, 4 inches from heat. Broil until skins are charred black. (Make sure all pepper is black.) Seal peppers in plastic bag for 15 minutes, to steam.

Slip off skins. After 2 hours, remove steak from marinade, scrape off excess. Lay meat open on long piece of foil. Reserve marinade. Preheat oven to 350 degrees. Place pepper half on top of steak to cover it. Sprinkle with parsley. Cover with Prosciutto slices. Put on basil leaves and sprinkle with Parmesan cheese.

With long side facing you, roll steak and tie at 2-3 inch intervals. Place in a shallow baking pan and pour marinade over top. Bake 30 minutes basting twice. Let rest 15 minutes, then cut into 1/2 inch slices. Serves 6-8.