Stuffed Flank Steak on a Charcoal Grill

Stuffed Flank Steak on a Charcoal Grill

www.americastestkitchen.com

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

Keywords

  • Main Courses
  • Beef
  • Grilling & Barbecue
View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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Cooking tools:

  • Instant-read thermometer
  • Grill
  • Chimney starter
  • Butcher's twine
  • Pastry brush
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoon
  • Aluminum foil
  • Refrigerator
  • Freezer

Worked out from the recipe text; the publisher's method has the final word.

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

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