-
1
Light a hot fire in a grill or preheat the oven to 350.
-
2
In a large bowl, combine the bread crumbs with the parsley, Fontina, olives, Parmesan, 2 tablespoons of olive oil and 1 tablespoon of thyme.
-
3
Lay the steak on a work surface with a short edge facing you.
-
4
Press one hand flat on the meat to steady it.
-
5
Using a long, sharp knife, make a horizontal cut in a long side of the steak to within 1/2 inch of the opposite edge.
-
6
Open the flank steak like a book.
-
7
Cover the cut side of the steak with the prosciutto slices, then top with a layer of basil leaves.
-
8
Spread the bread crumb mixture on top.
-
9
Starting with the side facing you, tightly roll up the steak around the filling.
-
10
Using kitchen string, tie the roll in 4 or 5 places.
-
11
In a small bowl, combine the remaining 1 tablespoon of olive oil and 2 teaspoons of thyme with the salt, garlic and pepper.
-
12
Rub this mixture all over the rolled steak.
-
13
Bank the coals to one side of the grill or turn off one side of the grill.
-
14
Grill the steak over high heat until browned all over, 8 to 10 minutes; turn the steak 4 times as it cooks.
-
15
Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant thermometer registers 120 to 125 for medium rare.
-
16
Alternatively, heat a large ovenproof skillet.
-
17
Add the rolled steak and cook over moderately high heat until browned all over, 8 to 10 minutes.
-
18
Transfer the skillet to the oven and roast the steak for 20 to 30 minutes, or until an instant thermometer registers 120 to 125 for medium rare.
-
19
Transfer the rolled steak to a carving board, cover loosely with foil and let rest for 10 minutes.
-
20
Discard the strings and slice the steak crosswise 1/2 inch thick.
-
21
Serve.
