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1
Place the steak in the freezer for 10 to 15 minutes to firm up.
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2
Combine together the bread crumbs, roasted peppers, 2 tablespoons of oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt in a medium bowl.
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3
Set aside.
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4
Season the flank steak (salt and pepper).
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5
Butterfly the flank steak from the shorter side lengthwise.
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6
This takes some care to try and keep the upper and lower slice even.
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7
Work slowly bit by bit.
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8
Leave about 3/4 before slicing all the way through to that the long length holds the two slice together firmly.
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9
Open up the flank steak like a book.
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10
Add a layer of the ham to one slice (one half).
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11
Then a layer of the cheese.
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12
And then the bread crumb stuff made earlier.
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13
It will seem very full; use your hands to form and stuff the ingredients as best as you can.
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14
Fold over the unstuffed slice as if closing a book, form with your hands to help keep the stuffing.
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15
Starting on the open length of the steak, carefully roll up as tightly as possible.
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16
Try to keep the stuffing inside with the steak encompassing the contents.
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17
Use butcher's twine to tie the steak up tightly.
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18
It works best to tie up each end and work your way towards the center tying in about 1 inch intervals as needed.
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19
Season the steak with salt and black pepper, brush with 2 tablespoons oil and cover tightly with plastic wrap.
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20
Twist the ends of the plastic wrap and form the stuffed steak into a uniformly shaped cylinder.
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21
Refrigerate for up to 24 hours.
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22
20 minutes before grilling remove the steak from the refrigerator and allow to warm up to take the chill off.
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23
Pre-heat your grill for at least 10 minutes.
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24
Sear the steak over direct heat, turning every few minutes until browned and grill all over.
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25
Turn off one of the burners to create an area of the grill with indirect heat.
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26
Place the steak over indirect heat and close the lid.
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27
Drizzle or brush with some olive oil.
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28
Cover and cook for about 20 to 30 minutes.
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29
Use an instant-read thermometer to ensure a perfect medium-rare at 120 degrees F.
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30
Remove the steak from the grill, cover with foil and allow to rest at least 5 minutes.
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31
Cut the twine with scissors and remove.
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32
Using a serrated knife, slice into thick pinwheel shaped slices.
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33
Arrange on a platter and serve.
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34
Serves 8 but it's awfully tasty so probably only 4 to 6 depending on appetites.
