Charcoal Grilled Stuffed Flank Steak Recipes

CHARCOAL-GRILLED STUFFED FLANK STEAK

Steps:

• INSTRUCTIONS 1. Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Following illustrations below, butterfly and pound flank steak into rough rectangle. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down. 2. Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher's twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef's knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper. 3. Grill is ready when side with coals is hot (you can hold your hand 5 inches above grate for 2 to 3 seconds). 4. Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

GRILLED STUFFED FLANK STEAK

Steps:

• Mix bread crumbs, roasted peppers, 2 tbsp oil, capers, parsley, garlic, red pepper flakes, and 1/2 tsp salt in a bowl.
• Season steak with salt and pepper. Butterfly steak. Layer ham, cheese, and seasoned crumbs over the steak.
• Starting with short side, roll and tie steak. Season with salt and pepper, brush with 2 tbsp oil, and refrigerate while heating grill. Steak can be wrapped and refrigerated for 1 day.
• Grill steak over fire until browned on all sides, about 12 minutes. Move steak to cool side of grill and brush with 2 tbsp oil. Cover grill and cook until instant-read thermometer registers 120 degrees, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tbsp oil.
• Transfer steak to cutting board, tent with foil, and let rest 10 minutes. Remove twine and slice steak crosswise into 1/2" thick slices.