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Stuffed Flank Steak on a Charcoal Grill

An instant-read thermometer is a must for this recipe.

Serves 8 to 10 1 cup plain bread crumbs
3/4 cup coarsely chopped roasted red peppers
1/2 cup extra-virgin olive oil
2 tablespoons drained capers
1/4 cup chopped fresh parsley leaves
2 cloves garlic , minced
1/4 teaspoon red pepper flakes
Table salt and ground black pepper
1 flank steak (about 2 pounds), frozen for 20 minutes
8 ounces thinly sliced Black forest deli ham
8 ounces thinly sliced Provolone deli cheese

1. Mix bread crumbs, roasted peppers, 2 tablespoons oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt together in medium bowl.

2. Season steak with salt and pepper and position so that long side faces you. Butterfly steak (see photo 1). Layer ham, cheese, and seasoned crumbs over steak (photo 2). Starting with short side, roll and tie steak (photos 3 and 4). Season with salt and pepper, brush with 2 tablespoons oil, and refrigerate while heating grill. (Steak can be wrapped and refrigerated for 1 day.)

3. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until covered with thin coating of ash. Empty coals into grill and spread into even layer over half of grill. Set cooking grate in place, cover, and let heat for 5 minutes.

4. Grill steak over fire until browned on all four sides, about 12 minutes. Move steak to cool side of grill and brush with 2 tablespoons oil. Cover grill and cook until instant-read thermometer inserted into center of steak registers 120 degrees, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tablespoon oil.

5. Transfer steak to cutting board, tent with foil, and let rest 10 minutes. Remove twine and slice steak crosswise into 1/2-inch-thick slices. Serve.

STEP BY STEP: The Best Way to Stuff Flank Steak
1. Slice the chilled steak horizontally, opening the steak as if it were a book. Split the steak to within 1/2 inch of the edge.
2. Layer ham and cheese over the steak, then cover with the bread-crumb mixture, leaving a 1-inch border around the edges of the steak. Pat crumbs to adhere.

3. Starting with a short edge, roll up the steak tightly.
4. Use kitchen twine to tie the steak at 1-inch intervals. Loop a piece of twine around both ends of the steak to keep the filling from falling out.

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