Herb and Prosciutto Stuffed Steak

Herb and Prosciutto Stuffed Steak

Ingredients:
1 free-range, organic, grass fed flank steak or other thick steak
6 slices good quality Prosciutto
1 red bell pepper, chopped
3 tablespoons fresh parsley, finely chopped
12 fresh basil leaves, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup red wine
2 cloves garlic, minced
Freshly ground black pepper, to taste.

Directions:
In a bowl large enough to hold the steak, combine the olive oil, wine, garlic
and pepper. Mix together.
Butterfly the steak so that there is a seam along the middle.
Put the steak in the marinade and marinade for about 1-2 hours at room
temperature.
Preheat your oven to 350 degrees.
Remove the steak from the marinade and keep the remaining marinade for
later. Lay the steak open and stuff with Prosciutto, bell pepper cubes, 2
tablespoons parsley and 3/4 of the basil. Season with freshly ground black pepper
to taste.
Have the steak vertically in front of you and roll firmly. You may need strings
to keep the roll closed as it cooks.
Place on baking sheet, cover in remaining marinade and sprinkle with
remaining herbs.
Put in the preheated oven and let cook for 30 minutes.
Allow to rest 10 minutes before serving.
Portobello Burgers
Serves 4 - 6
Pretty much anything goes when you are topping these burgers. Make sure to use
a ground beef that is lean, but not to lean. You want a little bit of fat in the meat to
add more flavor. Using the Portobello mushrooms as the bun offers a nice
alternative to bread, as well as a unique taste. Add your favorite vegetables, just as
you would with any burger. Avocados add a nice taste as well.