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Grilled Stuffed Flank Steak with Capicola and Provolone Cheese

Grilled Stuffed Flank Steak with Capicola and Provolone Cheese

grilled stuffed flank steak with capicola and provolone
Grilled Flank Steak with Capicola and Provolone Cheese

Grilled Stuffed Flank Steak with Capicola and Provolone Cheese is a version of the classic Stuffed Flank Steak. This version uses a Spicy Capicola and other herbs which gives you an Italian flair. Many recipes slices the steak roll into wooden skewered pinwheels and then grills them. Either way works, but you can have the cheese melt while cooking and drip out of the slices, leaving you with little or no cheese. Cooking as a whole stuffed steak, then cutting into slices before serving is a neater way. Both ways are delicious. Flank Steak is not a tender cut as it comes, which is why it is pounded thin and cut against the grain when served.

Servings 4-6

2 to 2 ½ Pounds Flank Steak (You can use Hanger Steak or London Broil Steak if Flank can’t be found. Prepare the same way.)
2 Tablespoons Dried Shallots
3 Medium Garlic Cloves Finely Minced
2 Tablespoons Fresh or Dried Parsley Leaves
2 Teaspoons Dried Oregano
2 Tablespoons Water
2 Tablespoons Olive Oil, plus Extra for Oiling Grate
4 ounces Thinly Sliced Spicy Capicola
6 Slices Thinly Sliced Provolone Cheese
Kosher Salt
Freshly Ground Black Pepper
Butcher Twine

Place shallots, garlic, parsley, oregano, and water in a small bowl. Mix well allowing the water to mix well. Add the olive oil and mix again well. Set aside for at least 10 minutes to allow the dried herbs to rehydrate and flavors to meld.

Butterfly the flank steak. Carefully pound the steak uniformly thin into roughly a rectangle shape. Pounding the steak thin helps make it more tender. Be careful not to pound any holes into the steak since you don’t want any of the stuffing poking through. Place the steak on your counter so that grain runs parallel to edge of your counter. Evenly spread the herb mixture over the steak. Leave a 2-inch border on the top edge. Place Capicola slices evenly over herb mixture, then a single layer of the provolone cheese. Leave the 2-inch border. Starting with the bottom edge, roll the steak away from you, into a tight log. Place on the cutting board with the seam down.

Starting ½ inch from end of rolled steak, evenly space 8 or so pieces of butcher’s twine at about 2-inch intervals. Tie middle string first, then working from the ends toward center, tightly tie the roll. Lightly brush with olive oil and season the steak well with kosher salt and freshly ground black pepper to taste.

You can grill your Grilled Stuffed Flank Steak with Capicola and Provolone Cheese over charcoal or gas. For charcoal, build a two-zone fire by arranging all coals over half of the grill, leaving the other half empty. If grilling with a gas grill, light half the of the burners to high heat. Cover grill, and heat rack for 10 minutes until hot. Brush and oil the grilling grate.

Sear each side of the steak about 2-3 minutes over direct heat. Move the steak to the indirect heat zone and continue to grill for approximately 15 to 20 more minutes, until the steak reaches an internal temperature of 130 F for medium-rare, 140 F for Medium, or 150 for Medium Well with an instant-read thermometer. Remove from the grill. Loosely cover with foil. Let rest for 10 minutes. Slice into 1″ slices and serve.