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The Kitchn: Balsamic-Marinated Stuffed Flank Steak

By Nealey Dozier on

2 garlic cloves, peeled and sliced

1 cup extra-virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

1 (2- to 3-pound) flank steak

For the stuffing:

 

3 ounces prosciutto

6 slices provolone cheese

1 cup spinach, basil or arugula

Kosher salt and pepper

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