Grilled Stuffed Flank Steak With Salami, Fontina, Parmesan, and Bread Crumbs Recipe

Updated August 30, 2018

Two cheeses, salami, scallions, and bread crumbs are all rolled tightly inside a flank steak, which is then cut into pinwheels and grilled until charred on the outside and medium-rare and tender in the middle.

This recipe was adapted from a recipe in Mario Batali's Italian Grill.

Why this recipe works:

Butterfying the flank steak allows you to stuff it more easily. Butterflying with the grain ensures that the steak will be sliced against the grain into serving portions.
Securing the rolled flank steak with a combination of butcher's twine and wooden skewers helps them hold together as they cook on the grill.
We cook the steaks first over a hot fire to help the cheese and fillings build up a crust that will prevent them from leaking out when we then transfer the steaks to the cooler side of the grill to finish cooking, freeing up the hot side for vegetable sides.

Muffuletta-Style Grilled Stuffed Flank Steak With Salumi, Provolone, and Olive Salad Recipe

Recipe Details

Grilled Stuffed Flank Steak With Salami, Fontina, Parmesan, and Bread Crumbs Recipe

Active 45 mins

Total 60 mins

Serves 4 to 6 servings

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Ingredients

2 cloves garlic, minced
4 scallions, thinly sliced
1/4 cup chopped fresh Italian parsley
4 ounces thinly sliced salami, cut into 1/4-inch-wide matchsticks
8 ounces Italian Fontina, cut into 1/4-inch cubes
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup toasted bread crumbs
1/4 cup extra-virgin olive oil
1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
Kosher salt and freshly ground black pepper

Directions

In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs and mix well. Add 1/4 cup of the olive oil and mix well with your hands or a spoon. Set aside.
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 the breadcrumb mixture evenly over the beef, leaving a 1/2-inch border along the side furthest from you; press and gently pack the stuffing mixture onto the beef to keep it in place. Starting from the side nearest to you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll.
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.
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 coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill 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.

Special Equipment

Butcher's twine, wooden skewers, grill

This Recipe Appears In

Nutrition Facts (per serving)
652	Calories
42g	Fat
10g	Carbs
57g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	652
% Daily Value*
Total Fat 42g	53%
Saturated Fat 17g	85%
Cholesterol 185mg	62%
Sodium 1274mg	55%
Total Carbohydrate 10g	4%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 57g
Vitamin C 6mg	28%
Calcium 355mg	27%
Iron 4mg	20%
Potassium 653mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.