Stuffed Flank Steak on a Charcoal Grill
By America's Test KitchenPublished on July 28, 2011
Yield
Serves 8 to 10
Ingredients
1 cup plain bread crumbs ¾ cup coarsely chopped roasted red peppers ½ cup extra-virgin olive oil 2 tablespoons drained capers ¼ cup chopped fresh parsley leaves 2 cloves garlic, minced¼ teaspoon red pepper flakes 1 flank steak (about 2 pounds), frozen for 20 minutes8 ounces thinly sliced Black Forest deli ham 8 ounces thinly sliced Provolone deli cheese
Before You Begin
An instant-read thermometer is a must for this recipe.
Instructions
- Mix bread crumbs, roasted peppers, 2 tablespoons oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt together in medium bowl.
- Season steak with salt and pepper and position so that long side faces you. Butterfly steak (see photo 1). Layer ham, cheese, and seasoned crumbs over steak (photo 2). Starting with short side, roll and tie steak (photos 3 and 4). Season with salt and pepper, brush with 2 tablespoons oil, and refrigerate while heating grill. (Steak can be wrapped and refrigerated for 1 day.)
- Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until covered with thin coating of ash. Empty coals into grill and spread into even layer over half of grill. Set cooking grate in place, cover, and let heat for 5 minutes.
- Grill steak over fire until browned on all four sides, about 12 minutes. Move steak to cool side of grill and brush with 2 tablespoons oil. Cover grill and cook until instant-read thermometer inserted into center of steak registers 120 degrees, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tablespoon oil.
- Transfer steak to cutting board, tent with foil, and let rest 10 minutes. Remove twine and slice steak crosswise into 1/2-inch-thick slices. Serve.
Yield
Serves 8 to 10Ingredients
1 cup plain bread crumbs
¾ cup coarsely chopped roasted red peppers
½ cup extra-virgin olive oil
2 tablespoons drained capers
¼ cup chopped fresh parsley leaves
2 cloves garlic, minced
¼ 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
Test Kitchen Techniques
Ingredients
1 cup plain bread crumbs
¾ cup coarsely chopped roasted red peppers
½ cup extra-virgin olive oil
2 tablespoons drained capers
¼ cup chopped fresh parsley leaves
2 cloves garlic, minced
¼ 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
Test Kitchen Techniques
Ingredients
1 cup plain bread crumbs
¾ cup coarsely chopped roasted red peppers
½ cup extra-virgin olive oil
2 tablespoons drained capers
¼ cup chopped fresh parsley leaves
2 cloves garlic, minced
¼ 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
Test Kitchen Techniques
Why This Recipe Works
For our Stuffed Flank Steak recipe, we started by partially freezing the steak to make it easy to “butterfly," or slice in half widthwise. Just a few minutes in the freezer firmed the meat enough that a knife slid easily through it. We flavored the bread-crumb stuffing with assertive ingredients like tart capers, minced garlic, and red pepper flakes. Smoky-tasting provolone cheese also added valuable flavor to the meat and helped bind the filling. We tied the stuffed steak tight with butcher’s twine to ensure that it stayed round when it cooked. This step also prevented the ingredients from falling out.
Before You Begin
An instant-read thermometer is a must for this recipe.
Instructions
- Mix bread crumbs, roasted peppers, 2 tablespoons oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt together in medium bowl.
- Season steak with salt and pepper and position so that long side faces you. Butterfly steak (see photo 1). Layer ham, cheese, and seasoned crumbs over steak (photo 2). Starting with short side, roll and tie steak (photos 3 and 4). Season with salt and pepper, brush with 2 tablespoons oil, and refrigerate while heating grill. (Steak can be wrapped and refrigerated for 1 day.)
- Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until covered with thin coating of ash. Empty coals into grill and spread into even layer over half of grill. Set cooking grate in place, cover, and let heat for 5 minutes.
- Grill steak over fire until browned on all four sides, about 12 minutes. Move steak to cool side of grill and brush with 2 tablespoons oil. Cover grill and cook until instant-read thermometer inserted into center of steak registers 120 degrees, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tablespoon oil.
- Transfer steak to cutting board, tent with foil, and let rest 10 minutes. Remove twine and slice steak crosswise into 1/2-inch-thick slices. Serve.
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