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Stuffed Flank Steak on a Gas Grill

From

August/September 2005

Stuffed Flank Steak on a Gas Grill

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 so 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.

Serves 8 to 10

An instant-read thermometer is a must for this recipe.

Ingredients

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