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1
Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
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2
Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
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3
Turn steak over and season well with salt and pepper.
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4
Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
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5
Roll steak up and tie with kitchen twine in about 3 places.
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6
Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
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7
Preheat oven to 375 degrees F and bring the steak to room temperature.
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8
Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
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9
Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
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10
Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
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11
Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.
