1 flank steak, approximately 1 1/4 lbs., 3/4 inch thick, butterflied
2 red or green bell peppers
3 tbsp. parsley
6-8 thin slices prosciutto ham
24 fresh basil leaves (dried can also be used)
2 tbsp. grated Parmesan cheese

MARINADE:

1/4 c. olive oil
1/4 c. red wine
2 cloves garlic, minced or finely chopped
1/4 tsp. coarse pepper

Marinate butterflied steak 2 hours at room temperature. Scrape off marinade and reserve. Skin peppers by steaming. Lay meat opened on foil. Place 4 pepper halves on steam to cover. Sprinkle with 1 tablespoon parsley. Cover with prosciutto. Sprinkle with Parmesan cheese and parsley and pepper.

With long side of steak closest to you, roll tightly away from you (like jelly roll). Tie with string or use turkey skewers. Place in shallow baking dish and pour marinade over top. Bake 30 minutes at 350 degrees, basting twice. Let rest 15 minutes before slicing into 1/2 inch slices.

To butterfly: With long end closest to you, run a thin, sharp knife through middle thickness of meat, leaving 1/2 to 1/4 inch at opposite long edge to form "hinge." Flip meat open to resemble a butterfly.