By AprilPublished When it comes to grilling, the possibilities are endless. From burgers and hot dogs to chicken and seafood, the grill is a versatile cooking tool that can create mouthwatering dishes.
Place the steak on a cutting board with the grain parallel to the counter edge. Trim the left and right edges to form a clean rectangle, saving the scraps for later use.
Hold the steak flat with your non-knife hand and carefully butterfly the steak with a sharp boning knife. Leave the back edge attached by about 1/2 to 1/4 inch of meat. Open up the steak to form a large rectangle.
Season the exposed side of the steak with salt and pepper. Spread the olive salad evenly over the steak, leaving a 1-inch border at the top and bottom. Layer the prosciutto, capicola, mortadella, and provolone over the steak, also leaving the border at the top and bottom.
Roll the steak away from you, making sure the grain runs width-wise. Tighten the roll as you go, forming a cylinder. Let it rest with the seam-side down.
Tie the rolled steak tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Use a sharp knife to carefully cut between the ties, creating pinwheels. Season with salt and pepper.
Preheat the grill by lighting the charcoal until covered with gray ash. Spread the coals evenly over half of the coal grate or set half the burners of a gas grill to high heat. Place the cooking grate in
When it comes to grilling, the possibilities are endless. From burgers and hot dogs to chicken and seafood, the grill is a versatile cooking tool that can create mouthwatering dishes. But have you ever considered grilling a stuffed flank steak with a twist of Muffuletta-style flavors? If not, then you're in for a treat!
Imagine the juicy tenderness of a perfectly grilled flank steak, stuffed with delicious salumi provolone and topped with a tangy olive salad. The combination of flavors and textures in this dish is truly exceptional. The steak becomes the star of the show, while the filling and salad add layers of complexity that will leave your taste buds wanting more.
Before you start grilling, it's important to properly prepare the flank steak. Begin by marinating it in a flavorful mixture of olive oil, garlic, and your choice of herbs and spices. This will help to tenderize the meat and infuse it with delicious flavors. Once marinated, carefully butterfly the steak and spread the salumi provolone evenly over the surface. Roll it up tightly and secure with butcher's twine.
Now that your stuffed flank steak is ready, it's time to fire up the grill. Preheat it to medium-high heat and place the steak on the grates. Cook for a few minutes on each side until the steak reaches your desired level of doneness. Remember to keep a close eye on it to prevent overcooking. Once done, transfer the steak to a cutting board and let it rest for a few minutes before slicing.
No Muffuletta-style dish is complete without a flavorful olive salad. Combine a variety of olives, such as Kalamata and green olives, with chopped celery, red onion, and parsley. Toss everything together with a drizzle of olive oil, red wine vinegar, and a pinch of salt and pepper. The result is a vibrant and zesty salad that perfectly complements the grilled stuffed flank steak.
To serve this delectable dish, simply slice the stuffed flank steak into thick rounds and arrange them on a platter. Top each slice with a generous spoonful of the olive salad, allowing the flavors to meld together. This dish pairs well with a side of crusty bread or a fresh green salad.
Absolutely! While flank steak works well for this recipe, you can also use other cuts such as skirt steak or flat iron steak.
Yes, you can prepare the olive salad in advance and store it in the refrigerator. Just make sure to give it a good stir before serving.
Of course! Feel free to experiment with different types of cheese, such as mozzarella or provolone.
Absolutely! Simply preheat your oven to the desired temperature and bake the steak until it reaches your desired level of doneness.
Definitely! You can get creative and add toppings like sautéed mushrooms, roasted peppers, or even a drizzle of balsamic glaze.
It's best to let the steak rest for about 5-10 minutes to allow the juices to redistribute and ensure maximum tenderness.
Absolutely! Simply adjust the quantities of the ingredients to accommodate the number of guests you'll be serving.
Definitely! Simply slice the stuffed flank steak into thinner rounds and serve them as bite-sized appetizers.
In conclusion, this Muffuletta-style grilled stuffed flank steak with salumi provolone and olive salad is a flavor-packed dish that will impress your family and friends. The combination of juicy steak, savory filling, and tangy salad creates a truly exceptional dining experience. So fire up the grill and get ready to indulge in this mouthwatering creation!
AprilCook, recipe developer and the heart of Chefwiz. More about April
