ITALIAN STUFFED FLANK STEAK

Cox Market is known for its quality meats, so when asked for her favorite family recipe, general manager Kait Roth offered her stuffed flank steak. Since the cut is tapered, it suits everyone, with both rare slices on the end and medium in the middle.

She left the marinade measurements up to the cook. I used a ¼ cup each of oil and vinegar, 2 garlic cloves and 1 teaspoon each of salt and pepper. Leftovers are great in sandwiches and on salads, or reheated in tacos, quesadillas or burritos. Olive oil Balsamic vinegar Crushed garlic Salt and pepper 1 flank steak (¾-inch thick, about 1¼ pounds), butterflied 10 slices prosciutto 1 jar roasted red peppers in oil or water, sliced ⅓ pound shredded Fontinella cheese Handful of fresh basil Meat twine In a bowl, combine enough oil, vinegar, garlic, salt, and pepper to cover steak. Add steak, cover with plastic wrap and marinate in the fridge for 24 hours.

When ready to cook, preheat oven to 375 degrees.

Remove steak from marinade and lay flat on a work surface. Layer steak with prosciutto, peppers, cheese and basil.

Roll steak tightly, like a jellyroll, in the direction that it will be sliced against the grain. (The short edge of the steak should be facing you.) Use about 5 pieces of twine to tie steak tightly, especially on the ends.

Place steak in shallow baking dish and bake uncovered about 30-40 minutes. (An instant-read thermometer will read 120-125 degrees for medium- rare steak, 130-135 degrees for medium.) Let rest for 15 minutes, then cut into ½inch to 1-inch thick slices.

Serves 6-8.

— Kait Roth, Cox Market