Recipe: Stuffed Flank Steak (grilled)

STUFFED FLANK STEAK

1 cup plain dry bread crumbs
3/4 cup jarred roasted red peppers, patted dry and coarsely chopped
1/2 cup extra-virgin olive oil
2 tablespoons capers, drained
1/4 cup minced fresh parsley
2 garlic cloves, cubed
1/4 teaspoon red pepper flakes
salt and pepper
1 flank steak (about 2 pounds), frozen for about 20 minutes
8 ounces Black Forest deli ham, sliced thin
8 ounces provolone cheese, sliced thin

Mix the bread crumbs, roasted peppers, 2 tablespoons of the oil, capers, parsley, garlic, pepper flakes, and one-half teaspoon salt together in a medium bowl.

Season the steak with salt and pepper and position it so that the long side faces you. Butterfly the chilled steak, and slice horizontally, opening the steak as if it were a book. Split the meat to within a half-inch of the edge.

Layer the ham, cheese and seasoned crumbs over the open meat. Starting with the short side, roll and tie the steak, using pieces of kitchen twine at 1-inch intervals. Then loop a piece of twine around both ends of the steak to keep the filling from falling out. Season it with salt and pepper, brush with 2 tablespoons oil, and refrigerate it while the grill is heating.

Set up your grill so the coals only cover half of the bottom. Grill the steak over the fire until it's browned on all four sides, about 12 minutes. If using a gas grill, light all of the burners and turn heat to high for 15 minutes. Grill the steak until browned on all four sides.

Move the steak to the cool side of the grill, with no coals underneath, and brush it with 2 tablespoons of oil. Cover the grill and cook until an instant-read thermometer inserted into the center of the steak registers 120 degrees, about 20-30 minutes, rotating and brushing the steak every 10 minutes with 1 tablespoon oil. If using a gas grill, leave one burner on high and turn off the other burners. Move the steak to the cool side, and proceed as above.

Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes. Remove the twine and slice steak crosswise into 1-inch thick slices.

PLAN AHEAD:
The stuffed steak can be prepared a day in advance and kept wrapped tightly in plastic wrap.

Servings: 8 to 10
Source: The Best of America's Test Kitchen