Grilled Stuffed Flank Steak With Spicy Capicola and Provolone

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Imagine a lean, boneless and tender flank steak rolled up into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer, grilled to perfection. This grilled stuffed flank steak is just like a giant lollipop! Yes, I’m talking about juicy Italian Meat Lollipops!

Having this blog lets me travel back in time. I can revisit recipes that we have tried. I could not believe that the first time David and I made grilled stuffed flank steak was almost three years ago. Time sure has gotten away from me. I had big visions and intentions of stuffing other flank steaks with all kinds of things, but I failed to make that happen. Since it has been so long since we had this grilled stuffed flank steak I wanted to revisit this recipe. I needed a stuffed flank steak taste bud refresher.

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

This time,  we stuffed the flank steak with an Italian spicy capicola instead of prosciutto. We originally set out to follow the previous recipe, but we could not get into the parking lot at our regular grocery store and we abandoned the store and went to another one. We searched the deli counter over and there wasn’t a single slice of prosciutto anywhere. Perhaps if we had inquired about prosciutto to the deli clerk, she could have helped us, but I found a package of spicy capicola. I couldn’t help but think that that would be a better match for the flank steak and could really stand up to the beef a little better than prosciutto, so I threw it into the cart as we proceeded to work our way around the store for our other groceries.

Another change to the original recipe was onion powder. I overlooked the shallots when reviewing the recipe and even though David pointed them out at the store, I didn’t realize we needed them. I can vaguely remember the shallots being a little raw and toothy last time. The onion powder provided flavor without the bite. I also grated the garlic and smeared it across the steak, instead of sprinkling it with minced garlic. Overall, these two changes were good ones.

In the words of Bob Ross: “Happy Accidents!”

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Since the stuffing ingredients did not require much time to cook, we also grilled these stuffed flank steaks just like we would a regular ribeye steak. A good hot sear and fast!

Here’s the new recipe:

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Grilled Stuffed Flank Steak With Spicy Capicola and Provolone
Servings: 8 | Time: 1 hour 45 minutes

Ingredients:

  • 1 flank steak (2 to 2 ½-pounds)
  • Kosher salt and fresh cracked black pepper, to taste
  • 3 medium garlic cloves, grated
  • 2 teaspoons onion powder
  • 2 teaspoons oregano, dried
  • 6 to 8 slices ounces spicy capicola
  • 4 to 6 slices thinly sliced provolone
  • 8 to 12 skewers ~ we have metal ones, soak wooden skewers in water for 30 minutes prior
  • 3+ pieces of 12-inch long butcher’s twine, optional to help cut the steaks
  • extra virgin olive oil, for oiling grate

Directions:

Using a mallet, place a piece of wax paper over the meat and pound the flank steak into a rough rectangle shape.

I am here to tell you freezer paper or butcher paper will change your life in the kitchen. I have been using it like crazy lately for anything messy. It catches all the crumbs and creates a clean work space that you can clean up in seconds, just by balling it up and throwing it into the trash can. I used freezer paper for this job. So much easier! GET A ROLL!

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Position the steak so that grain runs parallel to edge of counter, season with the salt and pepper, grated garlic, onion powder, and oregano evenly over surface of steak. Lay the capicola slices evenly over steak. Leave a 1-inch border along top edge. Cover capicola with even layer of cheese, leaving 1-inch border along top edge.

Starting from the bottom edge that is closest to the edge of the counter, roll the beef into a tight log and place on cutting board seam-side down.

Rolling may cause the stuffing to push out as you roll the meat, just push the filling ingredients back inside as you roll the meat. Once the meat is rolled, lay it seam side down onto the work surface. Tie a piece of butcher’s twine around the middle and two ends, to help hold it together, if needed.

Evenly space 8 to 12 wooden skewers at 1-inch intervals into the steak, starting in the middle working out to about ½-inch from the end of the rolled steak. Skewer the beef directly through the bottom to the outermost flap of steak near seam, allowing skewer to extend ½-inch on opposite side. Make sure that both flaps at the seam are skewered and the roll is tight, so that the cheese will not ooze out too much when grilling.

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Using a sharp knife, slice the roll between skewers into 1-inch-thick pinwheels. Season the stuffed flank steaks lightly with more salt and pepper, if desired.

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. (If using a gas grill, light half the burners of a gas grill to high heat). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Grill the stuffed flank steaks over direct heat undisturbed, until well browned, 3 to 6 minutes. Using tongs, flip the steaks, cover and grill the second side until medium rare, with crisp edges, about 3 to 5 minutes longer.

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Transfer the grilled stuffed flank steak to a large serving platter. Let rest at least 5 minutes before serving, or all of those good juices will be on your plate, instead of your mouth!

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

Serve with or without the skewers.

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com

I served our steaks with some good ole mashed potatoes. You know, there’s just nothing like meat and taters!

 

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops! | TheMountainKitchen.com
Print
Grilled Stuffed Flank Steak With Capicola and Provolone Cheese
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Grilled stuffed flank steak is a juicy steak rolled into a pinwheel with rich garlicky Italian meat, cheese and herbs, on a skewer. Italian Meat Lollipops!

Course: Main Course
Servings: 8
Author: Debbie Spivey
Ingredients
  • 2 to 2 ½ pounds flank steak
  • Kosher salt and fresh cracked black pepper to taste
  • 3 medium garlic cloves grated
  • 2 teaspoon onion powder
  • 2 teaspoons oregano dried
  • 6 to 8 slices spicy capicola
  • 6 to 8 slices provolone cheese
  • 8 to 12 skewers wooden skewers soaked in water for 30 minutes prior
  • 3+ pieces 12-inch long butcher's twine optional
  • extra virgin olive oil for oiling grate on the grill
Instructions
  1. Using a mallet, place a piece of wax paper over the meat and pound the flank steak into a rough rectangle shape.

  2. Position the steak so that grain runs parallel to edge of counter, season with the salt and pepper, grated garlic, onion powder, and oregano evenly over surface of steak. Lay the capicola slices evenly over steak. Leave a 1-inch border along top edge. Cover capicola with even layer of cheese, leaving 1-inch border along top edge.

    Starting from the bottom edge that is closest to the edge of the counter, roll the beef into a tight log and place on cutting board seam-side down.

    Rolling may cause the stuffing to push out as you roll the meat, just push the filling ingredients back inside as you roll the meat. Once the meat is rolled, lay it seam side down onto the work surface. Tie a piece of butcher's twine around the middle and two ends, to help hold it together, if needed.

  3. Evenly space 8 to 12 wooden skewers at 1-inch intervals into the steak, starting in the middle working out to about ½-inch from the end of the rolled steak. Skewer the beef directly through the bottom to the outermost flap of steak near seam, allowing skewer to extend ½-inch on opposite side. Make sure that both flaps at the seam are skewered and the roll is tight, so that the cheese will not ooze out too much when grilling.

    Using a sharp knife, slice the roll between skewers into 1-inch-thick pinwheels. Season the stuffed flank steaks lightly with more salt and pepper, if desired.

  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. (If using a gas grill, light half the burners of a gas grill to high heat). Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

    Grill the stuffed flank steaks over direct heat undisturbed, until well browned, 3 to 6 minutes. Using tongs, flip the steaks, cover and grill the second side until medium rare, with crisp edges, about 3 to 5 minutes longer.

  5. Transfer the grilled stuffed flank steak to a large serving platter. Let rest at least 5 minutes before serving, or all of those good juices will be on your plate, instead of your mouth!

    Serve with or without the skewers. 

Recipe Notes


Recipe adapted from Just Eat It.

16 thoughts on “Grilled Stuffed Flank Steak With Spicy Capicola and Provolone

  1. Great post, pictures and instructions! I need to make this before grilling season is over. I frequently use prosciutto but will give capicola a try. I agree with Julie – that drip shot is amazing 🙂

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