Bistecca Italiana alla Griglia (Grilled Italian Steak)

1. To make the marinade: Mix all ingredients in a bowl.
2. Butterfly the flank steak. The long side should be facing you.
3. Run a knife through the middle thickness, leaving ½-inch on one side as a “hinge.” Do not cut all the way through. Marinate steak overnight in the refrigerator, ensuring the meat is fully covered.
4. Next day, lay the steak open. Cover it with 4 pepper halves and sprinkle with 1 tablespoon of parsley. Lay prosciutto slices on the steak, basil leaves, Parmesan cheese, and the remaining 2 tablespoons of parsley. Roll up the steak and tie at 2–3-inch intervals with kitchen twine.

If Grilling

1. Heat the grill to medium heat.
2. Place the steak on the grill until it reaches an internal temperature of 145°F, frequently turning to avoid burning. Let the steak rest for 10 minutes, then transfer it to a cutting board. Remove twine and slice steak crosswise into ½-inch thick slices.

If Oven Braised

1. Preheat the oven to 350°F. Place steak in the baking dish, drizzle with olive oil, and for 15 minutes; baste with juices and bake for an additional 20 minutes, cover with foil if the meat is drying.
2. Let meat rest for at least 10 minutes before slicing. Let the steak rest for 10 minutes, then transfer it to a cutting board.
3. Remove twine and slice steak crosswise into ½-inch thick slices.