Grilled Stuffed Flank Steak {AKA: “Italian Meat Pops”

Grilled Stuffed Flank Steak {AKA: “Italian Meat Pops”

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Somehow I came across a blog called “Just Eat It”, that had a recipe for Grilled Stuffed Flank Steak. I was inspired by this recipe and became obsessed by the fact the meat is rolled up and put onto a stick like a lollipop! I don’t think there is a single carnivore on the planet that wouldn’t like some juicy meat stuck on top of a stick like a giant lollipop.

I decided to alter the recipe a little and came up with a similar version of my own.  Here is how I made my version of the grilled stuffed flank steak I like to call: “Italian Meat Pops”:

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

Grilled Stuffed Flank Steak: “Italian Meat Pops” | Servings: 8 | Time: 1 hour 45 minutes

Recipe adapted from Just Eat It

Ingredients:

  • 1 flank steak (2 to 2 ½-pounds)
  • Kosher salt and fresh cracked black pepper, to taste
  • 2 medium garlic cloves, minced
  • 1 small shallot, minced
  • 2 teaspoons oregano, dried
  • 4 ounces thinly sliced prosciutto
  • 4 ounces thinly sliced provolone
  • 8 to 12 skewers soaked in water for 30 minutes
  • 3+ pieces of 12-inch long butcher’s twine
  • 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.

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

With the steak positioned so that grain runs parallel to edge of counter, sprinkle the salt and pepper, garlic, shallots, and oregano evenly over surface of steak.

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

Lay the prosciutto slices evenly over steak. Leave a 1-inch border along top edge.

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

Cover prosciutto with even layer of cheese, leaving 1-inch border along top edge.

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

Starting from the bottom edge, roll the beef into a tight log and place on cutting board seam-side down.
You may have to cram the filling ingredients back inside of the roll. It will want to push out as you roll the meat.

Tie a piece of butcher’s twine around the middle and two ends of the tightly rolled steak, to help hold it together.

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

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: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

Using a sharp chef’s knife, slice the roll between skewers into 1-inch-thick pinwheels. Season the meat pops lightly with more salt and pepper.

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | 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). Build a two-level fire. Arrange all the coals over half of the grill, leaving the other half empty. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Grill the meat pops over direct heat, until well browned, 3 to 6 minutes.

Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer.

Transfer meat pops to the cooler side of grill. Cover, and continue to cook until done, 1 to 4 minutes

(The end pieces of the steak roll, may be slightly thinner, so they may not need time on cooler side of grill).

Transfer the grilled stuffed flank steak to a large plate, tent with foil, and let rest 5 minutes. Serve with or without the skewers.

Grilled Stuffed Flank Steak: "Italian Meat Pops" ~ Flank Steak stuffed with prosciutto, provolone, garlic & herbs and spices then grilled to perfection. | TheMountainKitchen.com

We threw some asparagus on the grill during the last few minutes of cooking to go along with the grilled stuffed flank steak. I can’t stop thinking about the endless stuffing possibilities. You’ve gotta try this grilled stuffed flank steak!

Grilled Stuffed Flank Steak With Capicola and Provolone Cheese

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
Cuisine American, Italian
Keyword flank steak, grilled, Stuffed
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 261kcal

Ingredients

  • 2 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
  • 8 slices spicy capicola
  • 8 slices provolone cheese
  • 8 skewers wooden skewers soaked in water for 30 minutes prior
  • 3 pieces butcher's twine 12-inch long (optional)
  • extra virgin olive oil for oiling grate on the grill

Instructions

  • Using a mallet, place a piece of wax paper over the meat and pound the flank steak into a rough rectangle shape.
  • Position the steak so that grain runs parallel to the edge of the counter, season with the salt and pepper, grated garlic, onion powder, and oregano evenly over the surface of the steak. Lay the capicola slices evenly over steak. Leave a 1-inch border along top edge. Cover capicola with an even layer of cheese, leaving a 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 wooden or metal skewers at 1-inch intervals into the steak, starting in the middle working out to about ยฝ-inch from the end of the rolled steak. Skewer the beef directly through the bottom to the outermost flap of steak near the seam, allowing skewer to extend ยฝ-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.
  • 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 the 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.
  • 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. 

Notes

Recipe adapted from Just Eat It.

Nutrition

Calories: 261kcal | Carbohydrates: 1g | Protein: 31g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 327mg | Potassium: 441mg | Vitamin A: 255IU | Vitamin C: 0.5mg | Calcium: 247mg | Iron: 2.1mg
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