Flank Steak Italiano
- 1 1/2 lbs flank or flat iron steak
- 1 tsp dry basil
- 1 small white onion, thinly sliced
- 1 6oz package of dry salami
- 6 oz sliced provolone cheese
Adapted from sunsetpublishing.com
Lay steak flat. With a sharp knife, cut a deep long slit in the center of a long edge, making a pocket almost as big as the steak; be careful not to cut through sides or back. Open packet; sprinkle with basil. Arrange half of the salami slices over bottom of pocket, then add onion, cheese and remaining salami in even layers. Close the pocket with metal skewers or toothpicks (if using toothpicks, make sure they have been soaked).
Place steak on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning once, until steak is done to your liking (about 14 minutes for medium rare). To serve, cut across the grain into 1/2 inch slanted slices.