Italian stuffed flank steak

[DuaneMac]

I usually use flank for fajitas or Chinese stir-fry but decided to do something different last night. After being butterflied and marinated, it got spread with pesto, followed by a layer of prosciutto, roasted red pepper and provolone.
Rolled it up and browned it over direct heat then moved indirect. Served with some fresh corn cut off the cob and fries.
I usually do something similar using pork loin with spinach in place of the pesto but this was good for a change.
Here’s the recipe

 

[Bob Erdman]

That looks absolutely killer! Think I'm going to give it a spin on my gasser. Thanks for posting this.

 

[Wil A]

That looks great! Thanks for sharing the photos and recipe.

 

[DanHoo]

Wow!

Looks delicious

 

[JimK]

Spectacular. Would love some of that on my plate.

 

[Tim Campbell]

That is over-the-top, Duane. Drooling.

 

[Bruno]

 

[Rich G]

Ok, so Dwain and Duane are on the stuffed proteins train! I love this one, Duane, and you executed it perfectly! Especially the butterfly job on that flank.....not easy to butterfly a thin cut of meat like that without making holes (ask me how I know!) I might have to copy this one, too!

R

 

[DuaneMac]

Yes, you definitely need a sharp knife! There was one thin spot but after pounding the steak it kinda filled in.