Italian Rolled London Broil
On sturdy work surface or cutting board, pound and flatten steak with a meat mallet to 1/2" thickness. Place in a resealable plastic bag; add oil, vinegar, garlic and Italian seasoning. Marinate 30 min or overnight. Preheat oven to 400 degrees. Remove steak from bag and lay flat on work surface, with long edge facing you. Season lightly with salt and pepper. Add roasted red peppers in a single layer, leaving a 1/2" border all around. Add cheese in single layer, followed by prosciutto and finish with basil leaves.
Fold edge closest to you toward center and roll steak tightly, moving away from you, tucking any fillings back inside. Tuck flaps on open ends underneath slightly. Tie roll snugly closed with kitchen twine in center and near ends, cutting away excess twine. Season again with salt and pepper. Place roll seam side down on sheet pan or baking dish and roast 25-30 min for medium rare (125 degrees internal temp).
Rest 10 min and remove string before slicing into 1/2" portions. Strain all pan juices in a saucepan and reduce until slightly thickened; pour over steak slices. Serve immediately with sautéed vegetables and artisan bread, such as ciabatta.
*Your Market Meat Department can provide complimentary kitchen twine and pound steaks upon request.
Sautéed Broccolini, Sweet Peppers and Onions
Over medium-high heat, sauté vegetables in olive oil, tossing frequently until crisp-tender, approx. 3 min. Finish with salt and pepper to taste. Serve immediately.