Grilled Stuffed Flank Steak

Another night, another “What should we have for dinner?” conversation… It’s been 3 nights since we’ve eaten dinner at home and it was high time we cooked something. Especially since last night we had popcorn and candy for dinner when we saw Inglorious Basterds. Oops.

My dad got me a subscription to Cook’s Illustrated (thanks, Dad!) and I have literally been reading each issue cover to cover. The people on the metro probably think I’m crazy (that’s where I do most of my reading), but at least I’m not one of the weirdos that listens to my ipod and sings out loud. I stumbled across a recipe for “The Best Grilled Flank Steak” and knew we’d eventually have to try it. While discussing what to have for dinner, the boyf mentioned he wanted to grill something, so we opted for the flank steak. We headed over to the Cheesetique for some good provolone and prosciutto, and hit up Let’s Meat on the Avenue for the flank steak. The Cheesetique is trouble. Absolute TROUBLE. The kind of trouble that makes you spend $4o on cheese you don’t need and then leave in a giddy stupor wondering what just happened.

The above cheese is the only one I bought that we needed– the provolone. We also got some fresh mozzarella, parmegiano reggiano, gruyere, a little baggie of bleu, and half a pound of brebirousse, a soft smelly sheep’s milk cheese.

Next we headed to the butcher shop, were we stayed on-task and bought flank steak and nothing else. The butcher at Let’s Meat on the Avenue is a great guy– not only did he give me twine with which to tie up my flank steak “pin wheels,” but he even butterflied the sucker for me! Plus the flank steak is about $5 cheaper per pound than that at Whole Foods. Win, win.

We got home and I set to making the stuffed flank steak. And here’s what happened:

First, pound ‘er flat. Careful if you use a hammer because you might put holes in it. Kudos to you if you have a meat pounder-tenderizer-thingy. I don’t, hence the hammer.

Next up: chopped parsley, garlic, shallots and olive oil all over the flank steak.

Then it’s time for the prosciutto. If you’re smart you’ll buy a little extra so you can snack on the job.

Last, but not least, the provolone. The kind we got was aged, salty and had a “bold” flavor. It’s worth it to fork over the extra cash for higher-quality provolone and prosciutto because it really make the dish more flavorful.

Then I wrapped it up, starting with the side closest to me and tied it shut. Then I skewered the flank steak roll and sliced it into circles. The end result resembled flank steak lollipops. They were awesome. Awesome.

Grilled Stuffed Flank Steak

(Recipe from Cook’s Illustrated)

2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)

1 small shallot , minced (about 2 tablespoons)

2 tablespoons fresh parsley leaves , finely minced

1 teaspoon sage leaves , finely minced

2 tablespoons olive oil , plus extra for oiling grate

1 flank steak (2- to 2 1/2-pounds) (see note)

4 ounces thinly sliced prosciutto

4 ounces thinly sliced provolone

8–12 skewers soaked in water for 30 minutes

Kosher salt and ground black pepper

Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Following illustrations below, butterfly and pound flank steak into rough rectangle. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.

Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

Build a modified two-level fire by arranging all coals over half of the grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes. Grill is ready when side with coals is hot.

Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

Original article and pictures take http://kathrynannew.wordpress.com/2009/08/28/grilled-stuffed-flank-steak/ site