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1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 recipe Classic Ligurian Pesto
3/4 cup toasted pine nuts
3 ounces thinly sliced prosciutto
4 ounces thinly sliced low-moisture mozzarella cheese
extra-virgin olive oil
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