Grilled Stuffed Flank Steak With Salami, Fontina, Parmesan, and Bread Crumbs
Butterflied flank steak stuffed with a savory filling of salami, Fontina, Parmigiano and toasted bread crumbs, rolled into pinwheels and charred on the grill.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 2 | garlic cloves, minced | |
| 4 | scallions, thinly sliced | |
| 1/4 cup | 60 ml | chopped fresh Italian parsley |
| 4 oz | 115 g | thinly sliced salami, in matchsticks |
| 8 oz | 225 g | Italian Fontina, in 1/4-inch cubes |
| 1/2 cup | 120 ml | freshly grated Parmigiano-Reggiano |
| 1/2 cup | 120 ml | toasted bread crumbs |
| 1/4 cup | 60 ml | extra-virgin olive oil |
| 2-2 1/2 pounds | 905 g – 1.1 kg | flank steak, trimmed |
| to taste | kosher salt and black pepper |
Instructions
- In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano and bread crumbs and mix well. Add the 1/4 cup olive oil and mix well with your hands or a spoon. Set aside.
- Lay the steak on a cutting board with the grain running parallel to the edge of the counter. Trim the left and right edges to form a clean rectangle. Holding the steak flat, carefully butterfly it with a sharp boning knife, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open it up and flatten the seam gently to form a large rectangle.
- Season the exposed side with salt and pepper. Spread the breadcrumb mixture evenly over the beef, leaving a 1/2-inch border along the side furthest from you; press and pack the stuffing on to keep it in place. Starting from the side nearest you, roll up the meat like a jelly roll, pressing any stuffing that falls out back into the roll.
- Tie the beef tightly with twine at even 1 1/2-inch intervals. Insert a skewer through each piece of twine, then cut between the ties with a sharp knife to make pinwheels. Season with salt and pepper.
- Light one chimney full of charcoal; when covered with gray ash, spread the coals evenly over half the grate (or set half the burners of a gas grill to high). Set the cooking grate in place, cover and preheat 5 minutes, then clean and oil the grate. Place the pinwheels on the hot side and cook without moving until well charred on the first side, about 3 minutes. Flip and char the second side, about 3 minutes longer. Transfer to the cooler side, cover and cook until an instant-read thermometer inserted into the center registers 120°F (49°C) for medium-rare or 130°F (54°C) for medium. Transfer to a platter, rest 5 minutes and serve.