Stuffed Flank Steak II

MARINADE:--
¼ cup EV olive oil
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 cloves garlic, finely chopped
2 tbsp chopped fresh parsley
SIDS SALT & PEPPER to taste
FLANK STEAK:--
1 flank steak, (2 cm thick, about 600 g) butterflied
2 roasted orange bell peppers
Rice bran oil
6-8 thin slices prosciutto, or other cured ham
3 tbsp chopped parsley
24 medium-sized fresh basil leaves
2 tbsp grated Parmesan cheese
SIDS SALT & PEPPER to taste
1 bunch watercress, or baby arugula, for garnish

Butterfly the Steak:
To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. (In other words, the short edge of the steak is facing you) Place your hand on top of the meat. Using a long, sharp knife, make a long, horizontal cut on the long side of the steak, cutting the meat in half, and going almost all the way across, leaving 2 cm at the edge uncut. (the hinge)
The butterfly hinge should be in the same direction as the grain of the meat. (Choose the longest straightest side of the steak as the hinge side, and the roundest most-curved side as the side to start the cut)
Open the flaps of the steak. You can even out the middle if you want so that the centre is not as thick.
Make the Marinade:
In a large, nonreactive bowl, combine the oil, SIDS LOW SUGAR RASPBERRY VINEGAR, chopped garlic, parsley, and SIDS SALT & PEPPER.
Marinate the Steak:
Coat the steak with the marinade, making sure to coat the inside of the steak as well. Marinate for 2 hours.
(Note: There's no need to refrigerate during cool weather. During hot weather, though, refrigerate for 1 hour. Then, let marinate at room temperature for the last hour)
Preheat the Grill:
Set the grill to HIGH and preheat.
Roast the Bell Peppers:
Cut the bell peppers in half and remove the stems and seed pods. Rub the outside of the bell pepper halves with oil and place on a lined baking tray, cut-side down.
Grill the peppers until the peels are blackened. Remove from the oven, place in a bowl, and cover with a plate. After about 5 minutes, remove and discard the blackened peel.
Layer the Steak Filling:
Set the oven to 175°C.
Remove the steak from the marinade, reserving the leftover marinade.
Layer the steak with prosciutto slices, roasted bell pepper, parsley, and basil leaves, leaving at least an 3 cm bare at the ends. Sprinkle with Parmesan cheese and SIDS SALT & PEPPER.
Roll Up the Steak:
Starting with one of the long ends, roll the meat up like a jelly roll. The grain of the steak should run the length of roll. Tie in 5-7 cm intervals with kitchen string.
Place in a shallow baking dish and spread any remaining marinade over the top.
Bake, Rest, Slice, and Serve:
Bake in oven for 30 minutes. For medium-rare, cook to internal temperature of 55°C to 60°C. Remove from the oven, tent with some foil, and let rest 15 minutes before cutting. Cut into 1 to 3 cm thick slices.
Serve, arranged on a platter, garnished with watercress or baby arugula.