Ingredients

• 1 cup bread crumbs
• ½ cup flat-leaf parsley, chopped
• ½ cup Fontina cheese, shredded
• ¼ cup green olives, pitted and chopped
• ¼ cup Parmesan cheese, grated
• 3 Tbsp. olive oil
• 1 Tbsp. thyme, finely chopped (plus 2 tsp. for garnish)
• 2 pounds flank steak
• 5 ounces prosciutto
• 1 cup fresh basil
• 2 tsp. salt
• 2 cloves garlic, minced
• 1 tsp. ground black pepper

Method

Light a hot fire in a grill or preheat the oven to 350º.

In a large bowl, combine the bread crumbs with the parsley, Fontina, olives, Parmesan, 2 T. of olive oil and 1 T. of thyme.

Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat to steady it. 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. Open the flank steak like a book.

Cover the cut side of the steak with the prosciutto slice. Top with a layer of basil leaves. Spread the bread crumb mixture on top. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Mix 1 T. of olive oil and 2 t. of thyme with the salt, garlic, and pepper. Rub this mixture all over the rolled steak.

Bank the coals to one side of the grill or turn off one side of the grill. Grill the steak over high heat until browned all over, 8 to 10 minutes; turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant thermometer registers 120-125 degrees for medium rare.

Alternatively, heat a large ovenproof skillet. Add the rolled steak and cook over moderately high heat until browned all over, 8-10 minutes. Transfer the skillet to the oven and roast the steak for 20-30 minutes, or until an instant thermometer registers 120-125 degrees for medium rare.

Transfer the rolled steak to a carving board, cover loosely with foil and let rest for 10 minutes. Discard the strings and slice the steak crosswise 1/2 inch thick. Serve.

Notes

Craig put it on the spit.
But the above is the way Craig did it.