Grilled stuffed flank steak
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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
Author David & Debbie Spivey


  • 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


  • 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 ½-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 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.
  • 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. 


Recipe adapted from Just Eat It.


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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