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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 cup plain bread crumbs
3/4 cup coarsely chopped roasted red peppers
1/2 cup extra-virgin olive oil
2 tbsp drained capers
1/4 cup chopped fresh parsley leaves
2 cloves garlic, minced
1/4 tsp red pepper flakes
1 flank steak (about 2 lbs), frozen for 20 minutes
8 oz thinly sliced Black forest deli ham
8 oz thinly sliced Provolone deli cheese
Mix bread crumbs, roasted peppers, 2 tbsp 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 long side faces you and butterfly steak. 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 tbsp 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 tbsp 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 tbsp 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. Serves 8 to 10
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STUFF FLANK STEAK
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 cup plain bread crumbs
3/4 cup coarsely chopped roasted red peppers
1/2 cup extra-virgin olive oil
2 tbsp drained capers
1/4 cup chopped fresh parsley leaves
2 cloves garlic, minced
1/4 tsp red pepper flakes
1 flank steak (about 2 lbs), frozen for 20 minutes
8 oz thinly sliced Black forest deli ham
8 oz thinly sliced Provolone deli cheese
Mix bread crumbs, roasted peppers, 2 tbsp 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 long side faces you and butterfly steak. 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 tbsp 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 tbsp 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 tbsp 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. Serves 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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