Rolled Flank Steak With Prosciutto And Basil

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1 cup coarse dry bread crumbs

1/2 cup chopped flat-leaf parsley

1/2 cup shredded Italian Fontina cheese (3 ounces)

1/4 cup green olives, pitted and chopped (1 1/2 ounces)

1/4 cup freshly grated Parmesan cheese (3/4 ounce)

3 tablespoons olive oil

1 tablespoon plus 2 teaspoons finely chopped thyme

One 2-pound flank steak

5 ounces thinly sliced prosciutto

1 cup basil leaves

2 teaspoons kosher salt

2 teaspoons minced garlic

1 teaspoon freshly ground pepper

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