Charcoal-Grilled Stuffed Flank Steak

Name: Charcoal-Grilled Stuffed Flank Steak
Yield: Serves 4 to 6
Ingredients: 2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1 small, shallot, minced (about 2 tablespoons); 2 tablespoons, fresh parsley leaves, finely minced; 1 teaspoon, sage leaves, finely minced; 2 tablespoons, olive oil, plus extra for oiling grate; 1 , flank steak (2- to 2 1/2-pounds) (see note); 4 ounces, thinly sliced prosciutto; 4 ounces, thinly sliced provolone; 8 - 12 , skewers soaked in water for 30 minutes; , Kosher salt and ground black pepper

1 comment

Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

Main Courses

Beef

Grilling & Barbecue

These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smoky meat with a filling that stays put required making them ourselves.

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

To get the filling to stay put in our grilled stuffed flank steak recipe, we butterflied the meat, splitting it horizontally and opening it like a book. Once stuffed and rolled, the meat held up well on the grill when we used both skewers a...

This is a members' feature.