GETTING READY

For the marinade:

1. In a bowl, combine minced garlic, parsley, olive oil, balsamic vinegar, and black pepper. Mix well.

2. In a zip-lock bag, place the steak and pour the marinade. Coat well and marinate overnight in refrigerator.

3. Preheat oven to 350 degree F.

MAKING

4. Lay steak open. Place roasted pepper halves on steak to cover completely.

5. Sprinkle 1 tablespoon parsley on top. Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley, salt, and pepper.

6. Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.

7. Bake for 45 minutes, basting occasionally with juices. Let meat rest at least 10 minutes before slicing.

8. Remove twine and slice steak, crosswise, into ½-inch thick slices.

SERVING

9. Serve with your choice of side.

TIPS

For Grilled Steak:

Heat grill to medium heat.

Place steak on grill and cook to desired doneness or until internal temperature reaches 145°F, turning frequently.

Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes. Remove twine and slice steak, crosswise, into ½-inch thick slices.