Stuffed Flank Steak on a Charcoal Grill

Name: Stuffed Flank Steak on a Charcoal Grill
Yield: Serves 8 to 10
Ingredients: 1 cup, plain bread crumbs; 3/4 cup, coarsely chopped roasted red peppers; 1/2 cup, extra-virgin olive oil; 2 tablespoons, drained capers; 1/4 cup, chopped fresh parsley leaves; 2 cloves, garlic, minced; 1/4 teaspoon, red pepper flakes; 1 , flank steak (about 2 pounds), frozen for 20 minutes; 8 ounces, thinly sliced Black Forest deli ham; 8 ounces, thinly sliced Provolone deli cheese

3 comments

Appears in Cook's Country August/September 2005

Main Courses

Beef

Grilling & Barbecue

Stuffed flank steaks look great when sliced crosswise into pinwheels. But the flavor is typically pretty bland. Our goal was to improve its execution.

SERVES8 to 10

WHY THIS RECIPE WORKS

For our Stuffed Flank Steak recipe, we started by partially freezing the steak to make it easy to “butterfly," or slice in half widthwise. Just a few minutes in the freezer firmed the meat enough that a knife slid easily through it. W...

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