Stuffed Flank Steak Porchetta

This is an easy full flavored grill dish. Inspired by a pork porchetta, the stuff flank steak incorporates prosciutto, spinach, goat cheese, roasted red peppers, salt and pepper. Some could claim this is a complete meal with protein, vegetables, and dairy.

A typical porchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted, and/or roasted, traditionally over wood for 8+ hours. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs

Ingredients

• Thick cut Flank Steak
• Jar of roasted red peppers
• Spinach
• Salt
• Pepper
• Olive oil
• Goat cheese

• Prosciutto

Tools

• Gas or charcoal grill
• Sharp chefs knife
• Pairing knife
• Cooking twine
• Cutting board

1. Preheat the gas or charcoal grill to about 450-500F.

   Pro Tip: Use Charcoal, it tastes better. Lump charcoal preferably.

2. Soak approximately 2 feet of cooking twine in water. This will help prevent it from burning up when the steak goes on the grill.

3. Butterfly the flank steak. You'll want to cut into it about 1/3 the thickness so that each third of the meat will cook evenly.

   Pro Tip: Use a pairing knife when butterflying the steak. This will give you more control.

4. Salt and pepper the flank steak generously. Salt brings out the flavor more. Please don't get carried away with salt though. You can always add more later if needed.
5. Add a layer of spinach evenly over the butterflied flank steak.
6. Add goat cheese crumbles across the top of the spinach.
7. Add a layer of prosciutto.
8. Add a layer of roasted red peppers

1. In order to contain all of those ingredients we want to roll the flank steak up.
2. Use the water soaked twine to wrap around the flank steak. The string should be tight but not TOO tight. This prevents it from unraveling on the grill.
3. Rub the outside of the steak with olive oil. General purpose olive oil can be used. Expensive olive oil is not necessary.
4. Grill the steak on each side (4 sides) for 8-10min per side.
5. After grilling, cover the steak with tin/aluminum foil for about 10 minutes. Covering will let the juices absorb back into the meat.
6. Cut across the middle and slice into 1" thick rings.

   Pro Tip: If the steak is not completely cooked through, place it back on the grill vertically to allow the heat to penetrate up through the rolls.

ENJOY