Grilled Flank Steak with Red Peppers and Fontina Cheese

Name: Grilled Flank Steak with Red Peppers and Fontina Cheese
Yield: serves 6 as a main course
Ingredients: 1 (1 1/2- to 2-pound) flank steak; Kosher salt and freshly ground black pepper; 1 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup julienned fresh basil; 6 cloves garlic, blanched and minced (page 192); Grated zest of 1 lemon; 1/3 cup bread crumbs or panko (Japanese bread crumbs); 1/2 teaspoon red pepper flakes; 1/2 teaspoon kosher salt; 2 tablespoons olive oil, for moistening; 2 red bell peppers, roasted and peeled (page 191); 2 cups packed spinach leaves; 8 ounces Italian fontina or Monterey Jack cheese, thinly sliced; Olive oil, for brushing; Wood-Roasted Red Pepper Wine Sauce (page 191)

January 24, 2012

Italian cuisine often features stuffed and rolled meat or fish. This recipe uses inexpensive yet flavorful flank steak. Pounded chicken or turkey breast, pork loin, or fish can be substituted. The grilled rolls are sliced into beautiful spirals and serve with gremolata reserved from the stuffing and a wonderful wood-roasted wine sauce.

Recipe notes

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