Grilled Stuffed Flank Steak

Mix breadcrumbs, roasted peppers, 2 tablespoons oil, capers, parsley, garlic, red pepper flakes, and 1/2 tsp. salt together in medium bowl.

Season steak with salt and pepper and position so that short side of steak faces you. Butterfly and open steak as if it were a book, leaving a half-inch strip uncut at the "spine." Cover with proscuitto, shingle the cheese slices on top, and then sprinkle the seasoned crumbs over bottom half of steak. Leave a one-inch border all around filling.

Starting with short side nearest you, roll up steak, pinching to keep roll tight. Tie at one-inch intervals with twine. Season steak with salt and pepper, brush with 2 tablespoons oil, and refrigerate while heating grill. (Steak may be wrapped and refrigerated for up to 1 day.)

Light large chimney (about 6 quarts of coals) filled with charcoal briquettes (don't use hardwood charcoal) 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 grill, heat for 5 minutes, and clean grate.

Place steak directly over coals and grill until browned on all four sides, about 3 minutes per side. Move steak to cool side of grill and brush with 2 tablespoons oil.

Cover grill, opening vents and positioning lid vent opposite fire, and cook until instant-read thermometer inserted into center of steak registers 120 degrees F, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tablespoon olive 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.