– 3.5-pound flank steak for main protein base, butterflied for easy stuffing

– One whole head of peeled garlic for aromatic depth in the filling

– 1 cup of chopped walnuts adds nutty texture, or use pine nuts as a substitute

– Thyme from 6 sprigs provides fresh, earthy notes to the herb mix

– Rosemary from 3 sprigs brings a piney, fragrant element

– 2 sage leaves contributes a subtle, woody flavor

– 1 cup of fresh parsley offers bright, fresh taste

– 3 shallots for a mild, sweet onion flavor, or substitute with one sweet onion

– 1 12-ounce jar of roasted red peppers drained and chopped for tangy sweetness

– 1 cup of grated Parmesan cheese adds a salty, cheesy richness

– 1 teaspoon of red pepper flakes gives a gentle heat

– 1 teaspoon of salt adjustable to taste for seasoning

– Black pepper to taste enhances the overall flavor

– 1 cup of olive oil added gradually to form a paste for the stuffing

– 2 tablespoons of balsamic vinegar for the glaze brushed on the steak

– 2 tablespoons of olive oil for the glaze and searing the steak