Grilled Stuffed Flank Steak with Salami, Fontina, Parmesan, and Bread Crumbs

Ingredients

• 2 cloves garlic, minced
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh Italian parsley
• 4 ounces thinly sliced salami, cut into 1/4-inch-wide matchsticks
• 8 ounces Italian Fontina, cut into 1/4-inch cubes
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 cup toasted bread crumbs
• 1/4 cup extra-virgin olive oil
• 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• Type of fire: direct
• Grill heat: medium-high

Directions

1. Stir together the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs in a medium bowl until everything is evenly distributed. Pour in 1/4 cup of the olive oil, then mix again with a spoon or your hands. Put the filling aside.
2. Place the steak on a cutting board so the grain runs the same direction as the counter’s edge. Slice away the left and right sides to make a neat rectangle, saving those trimmed pieces for another use. With your non-knife hand holding the steak steady, use a sharp boning knife to butterfly it carefully, keeping the far side connected by 1/2- to 1/4-inch of meat. Open the steak out, then lightly press the seam with your hand so you have one large, even rectangle.
3. Sprinkle the opened side of the steak with salt and pepper. Spoon the breadcrumb mixture across the beef in an even layer, leaving a 1/2-inch strip uncovered on the edge farthest from you. Press the filling lightly into the meat so it stays put. Beginning with the edge closest to you, roll the steak up jelly-roll style, tucking any filling that escapes from the ends back inside as you go.
4. Use twine to secure the roll snugly, placing the ties at even 1 1/2 inches intervals. Slide a skewer through the meat at each tied section. With a sharp knife, cut carefully between the strings to form the pinwheels. Season them with salt and pepper.
5. Light 1 chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, pour it out and arrange the coals evenly over half of the coal grate. For a gas grill, turn half the burners to high heat instead. Put the cooking grate in position, cover the grill, and heat it for 5 minutes. Clean the grate and oil it well. Set the pinwheels over the hot side of the grill and leave them alone until the first side is deeply charred, about 3 minutes. Turn the steaks over and sear the other side, about 3 minutes longer. Move them to the cooler side of the grill, cover, and continue cooking until an instant-read thermometer placed in the center reads 120 degrees F for medium-rare or 130 degrees F for medium. Move the pinwheels to a platter, rest them for 5 minutes, and serve.