We are halfway through summertime and we have only just begun to grill! This is the Sizzling Summer Series, filling your backyard table with terrific grilled meal ideas to enjoy these endless summer nights. Next up is Stuffed Flank Steak, Muffuletta Style – a fusion of traditional grilled flank steak with New Orleans inspired muffulatta sandwich ingredients. Prepared in pinwheel shapes, the salt and vinegar of cured meats, cheese, and olive salad blend perfectly with the hearty steak.
Begin by trimming the flank steak into a rectangle shape and then carefully butterfly it. Thinly layer olive salad, prosciutto, capicola, mortdella, and provolone and roll into a tight cylinder securing with twine and skewers, and then cut into pinwheels. Set half the burners to high heat, and begin grilling directly over burners to sear, then finish over indirect heat. The cheese will quickly melt and form a crust to lock in moisture that is quite delicious with the charred flank steak. The roasted salty blend of the Italian meats and olive salad marries perfectly with robust beef, and each bite is balanced in flavor because of the pinwheel shape. It’s not too late to enjoy the remaining days of sun, bring the taste of New Orleans to your own backyard with the Sizzling Summer Series.
Serves: 4 to 6
Stuffed Flank Steak, Muffuletta-Style Ingredients
- 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 1 cup New Orleans-Style Olive Salad
- 3 ounces thinly sliced prosciutto
- 3 ounces thinly sliced capicola
- 3 ounces thinly sliced mortadella
- 4 ounces thinly sliced Provolone cheese
Stuffed Flank Steak, Muffuletta-Style Directions
- Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
- Season steak on exposed side with salt and pepper. Spread olive salad evenly over steak, leaving a 1-inch border at the top and the bottom. Layer prosciutto, capicola, mortadella, and Provolone over steak, leaving the border at the top and bottom.
- Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
- Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
- Set 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. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium. Transfer to a platter, let rest for five minutes, and serve.
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