Stuffed Flank Steak or I Love Melty Cheese (in Meat)!

With tomorrow being Father’s Day, my family is prepping for some pretty awesome BBQing. And one of my dad’s favorites is an old recipe that my aunt found in a magazine back in the 70s. I can just imagine those photos -sprig of parsley on the side?!

Anyway, this is a really simple BBQ dish with just a little prep and lots of wow. The meat can be prepped up to a day before, wrapped in plastic-wrap, and kept in the fridge.

The standard version of this stuffed flank steak uses yellow mustard and salami, but some dear British friends can’t stand yellow mustard, so they make this with proper English mustard and prosciutto. Which ever style you choose, it’s a big hit with dads on both sides of the pond.

Stuffed Flank Steak

  • Flank Steak
  • 1/2 Onion thinly sliced
  • 4 Slices of Swiss cheese
  • 20 Slices of Salami
  • 4 Tbs Yellow Mustard
  • 1/8 cup Chopped Parsley (fresh or dried)
  • 2-3 Bamboo skewers or 6-8 tooth picks

Get the BBQ going, my dad prefers a charcoal but a gas grill will work too. But this cooks quickly so you don’t need a huge fire going.

Next thing is to prep the meat. A flank steak is a great cut of meat for stuffing. Because of the striation of the meat, everything inside stays inside. Grab your flank steak and cut a pocket into it. (Then pita pocket in meat.) Be careful not to cut yourself. If you are nervous about doing this, a good butcher will be glad to do it for you.

The next thing to do is to prep your filling by slicing your Swiss Cheese, slicing or chopping your onions, and chopping the parsley.

Then take the mustard and spread it through out the interior of the pocket.

Next take that lovely chopped parsley and stick it to the mustard. I’m sure you could use a butter knife for this, but I just use my hands to spread it all around inside the pocket.

First take half of the onions and lay them in a layer in the pocket. Then take half of the cheese slices (shredded cheese works too) and layer on top of the onions. Next grab half of the salami and do the same for a third layer.

Repeat the process again, layering the inside with the second half of the filling ingredients.

Now use the bamboo skewers or tooth picks to stitch the pocket opening together so all the goodies stay inside the meat as it cooks. If you have cut a second opening in the meat where some filling is popping out, just use another skewer or toothpick to close it up. (There are two flank steaks in this picture. -We are a hungry family.)

When your coals are looking good and your grill is hot. Go and throw that flank steak on the grill. Once it is down, don’t move it until you flip it. It only takes a few minutes on each side to cook through the meat and get the center temperature up to cheese-melting status.

I love the sear marks on this meat! Once, the meat is cooked, put it on a platter, cover it with foil and wait for 5-10 minutes. It will smell delicious, but it is totally worth it.

Slowly pull out the bamboo skewers, and cut the flank steak in 1 inch strips perpendicular to the opening of the pocket. Make sure to go all the way through. When you plate one of these strips, you will have a beautiful cross section of all the wonderful melty filling. (I wish I had a picture, but my family just dug into it). We often pair this with a simple green salad, some garden fresh grilled veggies and a bottle of red wine, but do what works for you.

Just remember, nothing says “I love you dad”, as BBQed meat and melty cheese!


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