Grilled Flank Steak with Red Peppers and Fontina Cheese

1. 1

   Prepare a hot fire (475 to 500F) in a wood-fired oven or grill.

2. 2

   Butterfly the steak by slicing through it horizontally (with the grain), cutting almost through, leaving halves attached by 1/2 inch.

3. 3

   Open and flatten the cut meat and lightly season with salt and pepper.

4. 4

   Pound the steak to create a fairly even thickness.

5. 5

   Set aside.

6. 6

   To make the gremolata stuffing, combine all the ingredients in a bowl.

7. 7

   Set aside, reserving 3 tablespoons for garnish.

8. 8

   Cut the roasted red peppers into 4 large slabs.

9. 9

   Lay the spinach leaves over the opened steak.

10. 10

    Line with cheese slices, then the red pepper slabs.

11. 11

    Sprinkle with the gremolata stuffing.

12. 12

    Roll up the steak tightly lengthwise.

13. 13

    Tie the rolled steak with kitchen string about every 3 inches.

14. 14

    Brush with olive oil and season lightly with salt and pepper.

15. 15

    Place the meat on a grate in the oven or on the grill and turn to brown on all sides, about 10 minutes.

16. 16

    Move off direct heat and continue cooking for 20 to 25 minutes, or until an instant-read thermometer inserted in the center registers 120 to 130F.

17. 17

    Transfer to a carving board, tent loosely with aluminum foil, and let rest for 10 minutes, or until an instant-read thermometer inserted in the center registers 130 to 135F.

18. 18

    Cut into 1/2-inch-thick rounds, sprinkle with the reserved gremolata, and serve with the wine sauce.

* Per serving · 4 servings · Values may vary.