Cooks Country's Stuffed Flank Steak Recipe
I didn't put this on the food media section, because my father made this and while I want to give kudos to the show, I felt it was more a home cooking topic. The recipe is on their website and even has a video to follow along to.
The steak is butterflied and then covered with oregano, parsley, garlic and shallots (there may be others, but this is what I remember). Then it is topped with proscuitto and provolone. It is then rolled tightly, tied and skewered. Then cut into uniform slices about an inch thick. Then salted and put on the grill. I'm not sure of the cooking time exactly. MY father used charcoal and not a gas grill so the cooking time might have been different.
So here's the deal. My father forgot to salt the meat pre-cooking, but the slightest dash and we were left with the greatest flank steak I've ever had. The saltiness of the proscuitto and the nuttiness of the provolone meshed perfectly with the seasoning and brought out a flavor I've never gotten from Flank steak before. Definitely a home run.
I'm laughing so hard right now. The diners were, myself (almost 42), my father (the 77 year old chef) and my 99 year old grandmother. He places one on everyone's plate to start and my grandmother holds it up and says "what am I supposed to do with this." We both at the same time said "eat it!"
To be honest, I was amazed that the cheese didn't drip out (other than a little on the end pieces)