Herbed Bread Crumb Stuffed Flank Steak
3 slices country white bread, torn into pieces
1/4 tsp herbs de provence
1/2 cup plus 1 tbsp extra-virgin olive oil
1/8 cup parsley, chopped
2 shallots, finely chopped
2 large garlic cloves, finely chopped
1/4 tsp red pepper flakes
Fresh ground pepper
6 oz gruyere, finely grated
1/4 lb paper-thin slices of prosciutto
1 flank steak (approx. 2-3 pounds)
Preheat oven to 375. Heat all burners on gas grill on high for 15 minutes.
Place torn bread pieces into a mini-food processor and process until you reach a uniform, bread crumb consistency. Transfer crumbs to a large, rimmed baking sheet and toss with the herbs de provence, 1 tbsp olive oil, a pinch of salt and pepper, until evenly distributed. Bake in an even layer until toasted and golden, approx. 8 minutes, tossing once mid-way through. Remove from oven and transfer bread crumbs to a large bowl. Add parsley, shallots, garlic, red pepper flakes, 1/2 tsp salt, pepper, grated gruyere and 2 tbsp olive oil to the bowl and toss well.
On a large work surface, butterfly flank steak with a sharp knife by slicing the steak open horizontally (the same way the grain runs) as if it were a book (don't cut through the book's binding - the binding should run parallel to the grain of the meat - important!). Stop cutting about 1-inch from the edge so that you have two flaps of connected meat. While steak is lying flat, lie the prosciutto down in a thin layer. Cover completely with the bread crumb mixture.
Starting with the short end (if there is one), carefully roll the steak up tightly to a cylinder shape (it'll look like a log at this point - roll it so that when it's rolled, the grain is running the length of the log). Lift the steak and use kitchen twine to tightly tie the steak cylinder horizontally, every 1-inch (when you slice it, each piece should have a string). Before grilling, brush generously with olive oil and season with salt and pepper
When grill is heated, grill steak until browned on all 4 sides, about 12 minutes. Leave primary burner on high and turn down the other burners to low. Move steak log to cool side of the grill and cook, with the lid down until the center becomes 120 degrees, approx. 20-30 minutes. While it's cooking, rotate and brush with 1 tbsp of olive oil every 10 minutes.
Transfer steak to a cutting board, cover with a piece of aluminum foil and let rest for 10 minutes. Slice steak crosswise in 1-inch thick pieces. Serve and don't forget to remove the twine!!!!
Note: This is amazing!
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