A couple of weeks ago I saw The Italian Grill episode and have been waiting for the opportunity to make both recipes. Actually, this is the first first time I’ve made both recipes from a single episode back-to-back. The first half came out great. But it was the second half; the Grilled Stuffed Flank Steak; that really made my mouth water. Butterflied flank steak stuffed with herbs, prosciutto and provolone.
Recipe is here. Start by laying the flank steak flat and pre-freezing for 30 minutes, and soaking 10 wooden skewers in water. Meanwhile, make herb paste by combining 2 cloves of garlic, a minced shallot, 2 tablespoons minced parsley, 1 tsp minced sage and 2 tablespoons olive oil. Light a full chimney starter of coals; which will needs about 25 minutes until covered by fine gray ash. Butterfly the steak leaving about 1/2-inch on the hinge; pound any think spots so evenly thin. Spread herb paste over steak and spread 1/4-lb thinly sliced prosciutto, and 1/4-lb very thinly sliced provolone. Leave an empty strip at the top 2-inches. Roll the flank steak up, carefully tucking in any filling that tries to squeeze upward. Using kitchen twine tie every inch or so (see photo below). Insert a soaked skewers through each string near the seam (to help hold seam together). Slice between each string to form evenly-thick medallions. Sprinkle both sides with salt and pepper. Put all charcoal on one side; grill on hot side for 5 to 6 minutes per side until nicely crusted. Move to cooler side, cover, and continue cooking for 5 to 10 minutes more.
This is a 5-star recipe! This is the best meal I’ve had in months (perhaps since May). The only hard part is the butterflying of the steak; and the dinner is ready in a little more than an hour.
- I overcooked the meat a little, waiting for a nice even crust. So the flank steak was a little tough. This lowered the rating by 1/2-star, but because of my own issue, not the recipe’s.
- I had asked for my prosciutto to be sliced “very thin”, but regular “thin” would have been better.
- I had asked for my provolone to be sliced “very thin”, but the deli counter didn’t slice it thin enough. I barely had enough to cover; it should have been sliced thinner.
- I had some difficulty finding 2-1/2 pound flank steak. Those 1-1/2 pound baby flank steaks my local ShopRite is pawning off would not do the job. Eventually I found a nice piece of meat at A&P.
Rating: 4-1/2 stars.
How much work? Medium.
How big of a mess? Small.
Start time 5:00 PM. Dinner time 6:15 PM