Charcoal-Grilled Stuffed Flank Steak Recipe

Name: Charcoal-Grilled Stuffed Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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INSTRUCTIONS
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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.
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2. Starting 1/2 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 1/2 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.
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3. Grill is ready when side with coals is hot (you can hold your hand 5 inches above grate for 2 to 3 seconds).
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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.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Charcoal-Grilled Stuffed Flank Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Charcoal-Grilled Stuffed Flank Steak

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