All the methods and tips you need to make perfect steak, each and every time.
We're grilling up stuffed flank steaks all week. Check out our step-by-step guide on how to butterfly and stuff a flank steak, and find all of our daily flavor variations here. We'll be adding a new recipe every day as the week goes on!
Today's recipe is inspired by a Mario Batali recipe that combines thin matchsticks of salami and chunks of fontina cheese in a flavorful stuffing made with scallions, garlic, parsley, grated Parmesan cheese, and olive oil. Unlike our other flank steak recipes which use thinly sliced toppings that are layered like a sandwich, this stuffing is made up of chopped ingredients and bound with breadcrumbs.
As the steak cooks over hot coals, the big chunks of fontina cheese melt, creating pockets of gooey, oozy flavor as you cut into them. As with any cheese-stuffed meat, the key to successful grilling is really clean grill grates, a bit of oil, and patience: The cheese needs to be sufficiently browned before you flip them that it doesn't pull out and gunk up the works. Don't flip these guys until they're good and ready to flip!