Stuffed Flank Steak on a Charcoal Grill
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
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.
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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