The Kitchn: Balsamic-Marinated Stuffed Flank Steak
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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