Rolled Flank Steak with Basil and Prosciutto

INGREDIENTS:

1 (2 lb.) flank steak
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup Italian dressing
3 tablespoons olive oil
5 ounces thinly sliced prosciutto
1 cup fresh basil leaves, stems removed.
2 teaspoons minced garlic
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

DIRECTIONS:

Light a hot fire in a grill to about 350°.

In a large bowl, combine the bread crumbs with the Parmesan, minced garlic, 2 tablespoons of olive oil and Italian dressing. If the mixture is a bit dry add more Italian dressing until you have a nice thick paste.

On a steady work surface, lay the meat flat. Next cover the meat with seran wrap and pound with a meat cleaver until its about 1/4″ thick. Remove plastic wrap and season both sides of the meat with the salt and pepper.

Cut the meat length wise into 3 equal pieces. Next, cover one side of the steak with the Parmesan breadcrumb mixture then top with a layer of prosciutto and then a layer of fresh basil leaves.

With the meat facing you longwise, tightly roll up the steak around the filling. Either use kitchen string or skewers to secure the roll.

Grill the steak over medium heat until browned all over, about 25-35 minutes. Make sure you turn the steak 4-5 times as it cooks. When the meat registers 120° to 125° for medium rare you can remove it from the grill.

Transfer the rolled steak to a cutting board, remove the meat from the skewers or remove the strings and slice the steak crosswise 1/2 inch thick.

Serve with your favorite side dish and some warm focaccia bread.