Flank Steak Stuffed with Proscuitto, Roasted Red Pepper and Spinach

Note: you’ll also need kitchen twine for this recipe.

Prepare a gas grill for indirect grilling, heating one side to high.

Pound flank steak to an even thickness but not too thin, season with salt and pepper. Layer the flank steak(s) with proscuitto, roasted peppers, cheese and spinach. Tightly roll up the flank steak around the filling and tie in 4-5 places with the kitchen twine. Brush the outside of the steak with olive oil and season well with salt and pepper.

Grill the steak over high heat until browned on all sides about 8-10 minutes turning approximately 4 times as it cooks. Move steak away from direct heat, cover and cook for another 15 minutes or until an instant read thermometer reads 125F for medium rare.

Remove steak from grill and let rest for 5 minutes.

While steak is resting combine the Italian parsley, basil, garlic, bread crumbs, lemon peel, pepper flakes, salt and olive oil in a small bowl.

To serve remove the kitchen twine (remember to do this!) slice the steaks into 1 inch slices, place on a platter, and sprinkle gremolata over.