Step one is preparing the flank steak. Your best choice is to have your butcher butterfly it for you. If you have to do it yourself, make sure that your knife is sharp, you are less likely to cut yourself with a sharp knife than with a dull knife. Split the steak, but do not cut it completely into two pieces. Start at the long end and very thin, when opened it should resemble a open book.
Step2
Next, in a food processor, place the garlic, the jalapenos (seeded, de-vained and cut into quarters), the cilantro, the olives, parmesan cheese, and olive oil. Blind into a paste.
Step3
Spread The mixture over one complete side of the steak, but leave just a little room (1/2 inch should do) all the way around
Step4
Next, prepare the zucchini and roasted red pepper. Cut the zucchini into a small dice or small strips. The roasted rep pepper can be cut into wide strips ( I normally use a jarred roasted red pepper rather than roasting my own, there are almost as good as doing it yourself). Look at the steak as if it were a book, put the peppers on one side and the zucchini on the other.
Step5
Start on the zucchini side and role the steak up and tie it with butchers twine and place on a baking sheet seem side down. Rub with a little olive oil and sprinkle with salt and pepper. Cover the steak with foil and bake at 350 for 35-40 minutes (should be medium rare), removing the foil for the last tem minutes of cooking. Let the steak rest for tem minutes before slicing. Remove the butchers twine and slice the steak.
Step6
In a small pan heat the pepper jelly until heated through (you can also do this in the microwave, about 45 seconds). Place the steak on your serving dish and drizzle with the pepper jelly. Sprinkle with the pine nuts and enjoy.
Tips & Warnings
Roast the pine nuts for a few minutes in a small pan over a medium heat to help improve there flavor and make them crunchy, but be careful to pay attention when roasting they can burn easily.
Enthusiast 
