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Flank steak is a fairly popular cut of beef, and for good reason -- it's flavorful, inexpensive and incredibly versatile. Unfortunately I've had my fair share of tough ones over the years; the lean meat almost seems to overcook if you just look at it the wrong way. Thankfully, this recipe for balsamic flank steak stuffed with prosciutto and cheese has renewed my faith in the often-too-tough meat.

I first had a variation of this recipe at my in-laws house a few years ago when my father-in-law put a few stuffed flank steaks on the grill for an impromptu family gathering. The minute the tangy beef, salty prosciutto and melted cheese hit my tongue, I knew it was a keeper. I've played around with the marinade since then, but I always come back to this creamy balsamic dressing (the longer the soaking time the better).

While grilling this steak is fantastic, a cast iron skillet in the oven is the perfect tool for rainy days and chilly weather. Cooking this type of cut, or any cut for that matter, on cast iron is my preferred method because the pan gets smoking hot, allowing the meat to form a gorgeous brown crust with less risk of overcooking. (But don't forget an instant read thermometer to check the temp, since this is one steak you don't want to go past medium rare!)

The steak only gets better when made in advance. It can be marinated a day or two ahead of time, rolled and then refrigerated until ready to cook. Even better, the ingredients can be adjusted to whatever you have on hand. If you don't have provolone try Swiss or mozzarella. No spinach? Try basil or arugula. It's all about a little flexibility.

Balsamic-Marinated Stuffed Flank Steak

Serves 2 to 4

For the marinade:

1/2 cup balsamic vinegar

2 tablespoons Dijon mustard

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