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1
Set a large saute pan over medium-high heat.
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2
Coat with some olive oil and add the garlic, onions, Italian seasoning and thyme.
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3
Thinly slice the Calabrese peppers and fold into the onion mixture.
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4
Season with some salt and pepper and saute until well caramelized, 7 to 8 minutes.
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5
Set aside to cool.
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6
Trim the steak of any excess fat and remove any tough silver skin with the tip of a knife.
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7
Place the steak vertically on a clean cutting board (so the grain runs up and down).
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8
Using a sharp knife, make a flat cut down one side of the piece of meat and cut it open parallel to the board so you can open the steak up like a book.
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9
Sprinkle generously with salt and pepper.
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10
On one side of the steak spread out the onion mixture.
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11
Top with the tomato slices, panko and shredded cheese.
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12
Tear up the basil leaves and scatter on top for the last layer of filling.
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13
Fold the flap of beef over the top to cover.
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14
Using a bamboo skewer, thread the steak along the cut edge to seal the steak back together and hold the filling in.
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15
Heat a large cast-iron skillet or grill pan (or outdoor grill) to high.
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16
Coat lightly with some oil to clean and create a nonstick surface.
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17
Sprinkle the flank steak with salt and pepper on both sides, and then place on the hot grill.
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18
Cook for 5 minutes on the first side, and then use a large spatula to carefully flip and cook for a further 5 minutes on the second side for medium-rare.
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19
(If you desire a more well done steak, cook for a few minutes longer on each side.)
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20
When done, remove from the grill and set aside to rest for 5 minutes before slicing into 1-inch-thick slices.
