Flank Steak Stuffed with Proscuitto, Roasted Red Pepper and Spinach

• 3 pounds Flank Steak
• 1/4 pounds Thinly Sliced Prosciutto
• 2 whole Red Bell Peppers, Roasted, Peeled, Seeded And Sliced
• 1/4 pounds Fontina Cheese Thinly Sliced
• 2 cups Spinach Leaves, Fresh
• Salt And Pepper, to taste
• Olive Oil, For Brushing On The Steak
• 1/2 cups Chopped Italian Parsley
• 1/2 cups Chopped Fresh Basil
• 6 cloves Garlic, Minced
• 13 cups Bread Crumbs
• 2 Tablespoons Grated Lemon Peel
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1 teaspoon Salt
• 2 Tablespoons Olive Oil
• Salt And Pepper, to taste

1. Note: youll also need kitchen twine for this recipe.
2. Prepare a gas grill for indirect grilling, heating one side to high.
3. Pound flank steak to an even thickness but not too thin, season with salt and pepper.
4. Layer the flank steak(s) with proscuitto, roasted peppers, cheese and spinach.
5. Tightly roll up the flank steak around the filling and tie in 4-5 places with the kitchen twine.
6. Brush the outside of the steak with olive oil and season well with salt and pepper.
7. Grill the steak over high heat until browned on all sides about 8-10 minutes turning approximately 4 times as it cooks.
8. Move steak away from direct heat, cover and cook for another 15 minutes or until an instant read thermometer reads 125F for medium rare.
9. Remove steak from grill and let rest for 5 minutes.
10. While steak is resting combine the Italian parsley, basil, garlic, bread crumbs, lemon peel, pepper flakes, salt and olive oil in a small bowl.
11. To serve remove the kitchen twine (remember to do this!)
12. slice the steaks into 1 inch slices, place on a platter, and sprinkle gremolata over.

flank steak, red bell peppers, fontina cheese, spinach, salt, olive oil, italian parsley, fresh basil, garlic, bread crumbs, lemon peel, red pepper, salt, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/flank-steak-stuffed-with-proscuitto-roasted-red-pepper-and-spinach/ (may not work)