Place the flank steak, fat-side down, on a chopping board. Using a sharp knife, cut horizontally in half not cutting all the way, to open up the flank. Season with salt and pepper, and sprinkle over parmesan, paprika and oregano. Layer capsicum, onion, garlic, blue cheese, cream, olives and prosciutto lengthwise over one half of the flank. Fold over flank and, using a needle and thread, sew the edges together to enclose the filling.
Place stuffed flank over the grill and cook, turning occasionally, over a medium fire or coals for 45 minutes for medium or until cooked to your liking. Rest for 15 minutes before slicing.
Drink 2009 Leconfield Coonawarra Cabernet ($29) or 2008 Man ‘O’ War Ironclad ($40)
Place stuffed flank over the grill and cook, turning occasionally, over a medium fire or coals for 45 minutes for medium or until cooked to your liking. Rest for 15 minutes before slicing.
Drink 2009 Leconfield Coonawarra Cabernet ($29) or 2008 Man ‘O’ War Ironclad ($40)