Description
Muffuletta-stuffed, grilled flank steak, adapted from a recipe at SeriousEats.com
Ingredients
Scale
- 1 whole flank steak, 2 to 2 1/2 lb, trimmed of excess fat
- Kosher salt and black pepper
- 1 C New Orleans-Style Olive Salad (muffuletta salad), or a selection of olives chopped together with some giardiniera
- 3 oz thinly sliced prosciutto
- 3 oz thinly sliced capicola
- 3 oz thinly sliced mortadella
- 4 oz thinly sliced provolone cheese
Instructions
- Preheat your grill so that it is very hot.
- Butterfly the flank steak by cutting it halfway through its thickness until only about 1/2″ remains along the edge of the grain,
- Open the steak up and season it with salt and pepper. (Go a little easy on the salt, you’ll be adding plenty with the fillings!)
- Place the steak so that the grain runs parallel to your counter, so the grain is “horizontal” to you.
- Spread the olive salad onto the meat, then layer on the meats. Leave 1″ of margin at the top and bottom.
- Shingle the cheese atop the meats.
- Roll the whole thing tightly so that the grain of the meat runs along the roll, not across it.
- Tie the roll every 1.5″ with butcher twin, then secure the roll by skewering the roll at each string, being sure the skewer goes through the place where the roll ends, preventing it from flapping open.
- Trim the ends of the roll, then cut midway between each skewer/string to make pinwheel steaks. Cut the skewers so they are manageable.
- Grill the steaks, flipping about every minute until the internal temperature reads 120–135°F (49–57°C).
- Remove the steaks from the grill and allow to rest for 5 minutes before serving.
- Serve and enjoy! Maybe have some King Cake for dessert.
