Grilled Stuffed Flank Steak with Salami, Fontina, Parmesan, and Bread Crumbs

seriouseats.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2 cloves garlic, minced

4 scallions, thinly sliced

¼ cup chopped fresh Italian parsley

4 ounces thinly sliced salami, cut into ¼-inch-wide matchsticks

8 ounces Italian Fontina, cut into ¼-inch cubes

½ cup freshly grated Parmigiano-Reggiano

½ cup toasted bread crumbs

¼ cup extra-virgin olive oil

1 whole flank steak, 2 to 2 ½ pounds, trimmed of excess fat

Kosher salt and freshly ground black pepper

Type of fire: direct

Grill heat: medium-high

Directions at seriouseats.com

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