Today we’re going to grill flank steak, now these things are going to be little pinwheels and they’re going to be super delicious. This time, we stuffed the flank steak with an Italian spicy capicola instead of prosciutto. We originally set out to follow the previous recipe, but we could not get into the parking lot at our regular grocery store and we abandoned the store and went to another one. We searched the deli counter over and there wasn’t a single slice of prosciutto anywhere.
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Perhaps if we had inquired about prosciutto to the deli clerk, she could have helped us, but I found a package of spicy capicola. I couldn’t help but think that would be a better match to grill flank steak and could really stand up to the beef a little better than prosciutto, so I threw it into the cart as we proceeded to work our way around the store for our other groceries.
- 2 lbs Flank steak
- 3 Garlic cloves, medium
- 2 tsp Onion powder
- 2 tsp Oregano, dried
- 1 Kosher salt and fresh cracked black pepper
- Oils & Vinegar
- 1 Olive oil, extra virgin
- 8 slices Provolone cheese
- Tools & Equipment
- 3 pieces Butcher’s twine
- 8 slices Spicy capicola
- 8 Skewers (wooden skewers soaked in water for 30 minutes prior)
Mix ingredients in a saucepan over medium heat, stir continually until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze thickens
Position the steak so that grain runs parallel to the edge of the counter, season with the salt and pepper, grated garlic, onion powder, and oregano evenly over the surface of the steak. Lay the capicola slices evenly over steak. Leave a 1-inch border along top edge. Cover capicola with an even layer of cheese, leaving a 1-inch border along top edge.
Starting from the bottom edge that is closest to the edge of the counter, roll the beef into a tight log and place on cutting board seam-side down.
Rolling may cause the stuffing to push out as you roll the meat, just push the filling ingredients back inside as you roll the meat. Once the meat is rolled, lay it seam side down onto the work surface. Tie a piece of butcher’s twine around the middle and two ends, to help hold it together, if needed.
Evenly space 8 wooden or metal skewers at 1-inch intervals into the steak, starting in the middle working out to about ½-inch from the end of the rolled steak. Skewer the beef directly through the bottom to the outermost flap of steak near the seam, allowing skewer to extend ½-inch on opposite side. Make sure that both flaps at the seam are skewered and the roll is tight so that the cheese will not ooze out too much when grilling.
Using a sharp knife, slice the roll between skewers into 1-inch-thick pinwheels. Season the stuffed flank steaks lightly with more salt and pepper, if desired.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of the coal grate. (If using a gas grill, light half the burners of a gas grill to high heat). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Grill the stuffed flank steaks over direct heat undisturbed, until well browned, 3 to 6 minutes. Using tongs, flip the steaks, cover and grill the second side until medium rare, with crisp edges, about 3 to 5 minutes longer.
Transfer the grilled stuffed flank steak to a large serving platter. Let rest at least 5 minutes before serving, or all of those good juices will be on your plate, instead of your mouth!
Serve with or without the skewers.