Steak roll with antipasti

Ingredients:

Flank steak

• 1 flank steak weighing 700 g.
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon of honey
• 0.5 tsp crushed red pepper flakes
• 1 clove of garlic, grated
• 110 g thinly sliced ​​ham
• 90 g mozzarella slices
• 110 g salami slices
• 110 g pickled mushrooms, thinly sliced ​​(about 0.5 cups)
• 110 g roasted sweet peppers, thinly sliced ​​(about 1/3 cup)
• 8 small hot pickled cherry peppers, stems removed
• Special equipment: meat mallet, kitchen twine and meat thermometer

Pasta and green sauce

• 1 cup tightly packed fresh basil leaves
• 1 cup tightly packed fresh parsley leaves
• 1/4 tsp crushed red pepper flakes
• 1 clove garlic, crushed
• 0.5 cups extra-virgin olive oil

Preparation:

1. Flank steak:
   
   Place the steak on a cutting board. Cut it in half horizontally along the narrower side, leaving 5 cm (2 inches) of the steak uncut. Open it like a book to create one long piece. Pound the steak with a mallet until it reaches a uniform thickness of about 1 cm (0.4 inches).
2. In a medium bowl, combine the olive oil, vinegar, honey, paprika, garlic, and 0.5 teaspoon each of salt and black pepper. Place the steak in a large zip-lock bag, add the marinade, and turn it over several times to coat thoroughly. Marinate in the refrigerator for 2 hours, turning several times..
3. Pasta and green sauce:
   
   Combine the basil, parsley, red pepper flakes, garlic, and 1 teaspoon salt in a food processor and pulse until finely chopped. With the food processor running, slowly pour in 1/4 cup olive oil. Transfer 2 tablespoons of the herb paste from the food processor to a small bowl and combine with the remaining 1/4 cup olive oil; set this dressing aside for serving.
4. Light an outdoor grill, preparing both direct and indirect heat zones. If your grill has a thermometer, aim to maintain a temperature of approximately 350°F (175°C).
5. Remove the steak from the marinade and pat dry with paper towels. Place the steak flat on a work surface. Spread the remaining herb paste over the steak, leaving a 2 cm border around the edges. Layer slices of ham, mozzarella, and salami on top, then sprinkle with mushrooms and roasted bell peppers.
6. Place a hot pepper in a line along one of the short ends (when you roll the steak, the pepper will be in the middle). Roll the steak into a log, starting from the short end with the hot pepper. Tie the log with twine at 5 cm intervals. Tie the log with another piece of twine lengthwise.
7. Place the meatloaf over the direct heat of the grill and cook, turning, until browned on all 4 sides, about 2 minutes per side.
8. Transfer the steak to indirect heat, cover, and cook, turning occasionally, until the temperature in the center reaches 115°F (46°C) on a meat thermometer (the steak will be well-done on the outside and medium-rare in the center), another 25-30 minutes. Check often; cooking time will vary depending on the temperature of your grill. Let the steak rest for 5-6 minutes.
9. Cut the twine and cut the roll into 6 thick slices. Serve with the herb sauce.