|Ingredients:||1 (2lb) Flank Steak (have the meat
dept butterfly it for you)
1 cup plain bread crumbs
3/4 cup coarsely chopped roasted red peppers
1/2 cup extra virgin olive oil
2 Tbsp drained capers
2 cloves garlic (minced)
1/4 cup chopped fresh parsley
1/4 Tsp red pepper flakes
salt and pepper
8 ounces thinly sliced black forest deli ham
8 ounces thinly sliced deli provolone cheese
Mix bread crumbs, roasted red peppers, 2 Tbsp oil, capers, parsley, garlic, red pepper flakes, 1/2 Tsp salt in a mixing bowl.
Season steak with salt and pepper, open butterflied steak and layer ham, cheese and bread crumb mixture over steak.
Start with the short side, roll the steak up and tie steak with meat twine.
Season with salt and pepper and brush with 2 tsp oil. Refrigerate while heating grill.
Have one side of the grill at a lower heat level.
Grill steak (on "hot" side of the grill) on all sides until brown (about 12 minutes).
Move steak to the cool side of the grill and brush all sides with tsp oil. Cover grill and cook for 20-30 minutes
or until meat thermometer reads 120 degrees. Keep rotating and oiling the steak every 10 minutes.
When finished, transfer steak to cutting board and cover with a foil tent. Let the steak rest for 10 minutes.
Remove twine, cut and serve.