Grilled Stuffed Flank Steak with Muffuletta Flavors: A Complete Guide
Savory meats, melty cheese, and briny olive salad rolled into juicy pinwheels.
Grilled Stuffed Flank Steak with Muffuletta-Inspired Flavors
Grilled stuffed flank steak brings together robust Italian flavors and classic grilling techniques for an impressive main dish. Inspired by the legendary New Orleans muffuletta sandwich, this recipe combines layers of salumi, melted provolone, and a bright, briny olive salad, all rolled inside juicy grilled flank steak. Discover the full process below, including preparation tips, step-by-step instructions, and expert grilling advice for crowd-pleasing results.
Why This Recipe Works
- Better Topping Distribution: Rolling and slicing the steak ensures every bite includes meat, cheese, and olive salad.
- Visual Appeal: The pinwheel slices reveal colorful layers reminiscent of muffuletta sandwiches—perfect for entertaining guests.
- Juicy, Flavorful Steak: Grilling the rolled steak keeps the filling moist and the meat tender, while searing adds a savory crust.
- Versatile: Swap in your favorite cured meats or cheeses, or adjust the olive salad for your ideal flavor balance.
Ingredients and Equipment
Ingredients
- 1 large flank steak (about 1.5 to 2 pounds), trimmed of excess fat
- 1/2 cup assorted pitted green and black olives, roughly chopped
- 1/4 cup roasted red peppers, chopped
- 1/2 cup giardiniera (Italian pickled vegetable mix), drained and chopped
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and black pepper, to taste
- 2 ounces thin-sliced mortadella
- 2 ounces thin-sliced salami
- 2 ounces thin-sliced capicola or prosciutto
- 4 ounces sliced provolone cheese
- Kosher salt and freshly ground pepper, for seasoning the steak
Optional Stuffing Ingredients
- Fresh spinach or arugula
- Other cheeses, like mozzarella or fontina
- Cooked bacon, for added richness
Tools & Equipment
- Sharp chef’s knife or boning knife
- Kitchen twine or butcher’s string
- Wooden skewers or metal skewers
- Cutting board
- Grill (gas or charcoal)
- Instant-read thermometer (for perfect doneness, recommended)
Selecting and Preparing the Flank Steak
The foundation of this dish is a high-quality flank steak. Flank steak is long, flat, and moderately lean, making it ideal for stuffing and rolling. Here’s how to prepare it:
- Look for: Even thickness, good marbling, and fresh color.
- Trimming: Remove any large pieces of surface fat or silver skin for even cooking.
- Butterflying: Lay the steak flat on a large cutting board. Position your knife parallel to the board and slice horizontally through the center, stopping just short of cutting through the other side. Open the steak like a book and press flat.
- If not comfortable with butterflying, many butchers will do this for you upon request.
Making the Muffuletta-Style Olive Salad
The muffuletta’s signature olive salad is what sets this stuffed steak apart. This condiment packs briny, tangy, and herby flavors that complement the richness of the meats and cheese. To make the salad:
- Roughly chop the olives, roasted peppers, giardiniera, capers, and parsley.
- Transfer everything to a bowl and add the olive oil and red wine vinegar.
- Toss to combine and season to taste with salt and pepper. Adjust acidity or oil as needed—should be bracingly tangy and savory.
- Let the mixture marinate for at least 15 minutes (or overnight for deeper flavor).
Assembling the Rolled Stuffed Flank Steak
Building the perfect stuffed steak involves careful layering and tight rolling for even slices and beautiful presentation. Here’s the process:
- Lay the butterflied steak open on a clean board, with the grain running left to right.
- Season generously with kosher salt and black pepper on both sides.
- Spread a thin layer of olive salad evenly over the steak, leaving about 1 inch of space at the far edge to prevent overflow.
- Layer the meats: Place mortadella, salami, and capicola (or your choices) evenly over the olive salad.
- Add cheese: Arrange provolone slices in an even layer over the meats.
- Optional greens: Scatter spinach or arugula over cheese, if desired.
- Roll tightly: Starting at the edge closest to you, roll the steak up like a jelly roll, pressing tightly to secure the layers.
- Secure with twine: Tie the roll at 1-2 inch intervals with kitchen twine. For extra security, insert wooden or metal skewers through the roll to hold the shape.
- Chill for slicing (optional): For easier slicing, refrigerate the roll for 20-30 minutes before grilling.
Grilling Techniques and Cooking Tips
Proper grilling delivers a juicy, melt-in-your-mouth steak with perfectly melted cheese and warm, aromatic fillings. Follow these tips:
- Preheat your grill: Set up for two-zone cooking: hot side for searing, cooler side for finishing gently (indirect heat).
- Oil the grates well to prevent sticking.
- Sear the stuffed steak roll on the hot side until well browned on all sides (about 2-3 minutes per side).
- Move to the cooler side: Continue grilling with lid closed until the center registers 125°F for medium-rare to 130°F for medium (about 15 to 25 minutes, depending on grill heat and meat thickness).
- Rotate as needed: Turn the roll occasionally for even browning.
- Let the roll rest: Off the heat, tent the steak with foil and rest for 10 minutes before slicing (keeps juices from escaping).
What others are reading
Slicing and Serving Stuffed Flank Steak
- Remove the twine and any skewers.
- Using a sharp knife, slice crosswise into 1-inch thick pinwheels. Cutting against the grain ensures tender bites.
- Serve warm, arranging slices on a platter for a beautiful presentation. Garnish with extra olive salad and fresh herbs if desired.
Serving Suggestions
- Pair with a simple green salad or roasted vegetables.
- Excellent with a side of crusty bread or garlic knots.
- Leftovers make a fantastic sandwich filling or cold lunch.
Recipe Variations and Customizations
This stuffed flank steak is highly customizable. Here are some creative spins:
- Different Fillings: Add sautéed mushrooms, sun-dried tomatoes, or thinly sliced onions for extra layers of savoriness.
- Cheese swaps: Try mozzarella, fontina, or goat cheese for regional Italian twists.
- Add a spicy kick: Use spicy coppa or add crushed red pepper to the olive salad.
- Pesto spread: Smear a thin layer of basil or parsley pesto on the steak before rolling for aromatic depth.
Make-Ahead and Storage
- Prepare in advance: Assemble and tie the steak roll up to 1 day in advance. Keep refrigerated until ready to grill.
- Olive salad: Improves with time; make up to 2 days earlier and keep chilled.
- Leftovers: Store sliced steak in an airtight container in the fridge for up to 3 days. Reheat gently before serving, or enjoy cold as a salad topping or sandwich filling.
Troubleshooting and Expert Tips
- Uneven thickness: Pound steak gently with a meat mallet for a more even surface, resulting in uniform cooking.
- Stuffing spillover: Don’t overfill. Leave a border and roll tight to hold fillings in place.
- Securing the roll: Tie tightly and use skewers if needed. Toothpicks also work for extra security.
- Checking doneness: Use a thermometer. Flank steak is best served medium-rare to medium for optimal tenderness.
Nutrition and Dietary Information
The combination of lean flank steak with vegetables, olives, and moderate cheese makes this recipe a protein-rich, balanced choice. Adjust cheese and cured meats to suit lower-fat or lower-sodium needs.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 350–400 |
| Protein | 36g |
| Total Fat | 21g |
| Saturated Fat | 7g |
| Carbs | 5g |
| Sodium | Varies (cured meats and olives) |
Frequently Asked Questions (FAQs)
Q: Can I use a different cut of steak?
A: Yes. Skirt steak or butterflied sirloin tip make great substitutes. Always butterfly or pound them to even thickness so they can be rolled and stuffed.
Q: Is it possible to roast instead of grill?
A: Absolutely. Sear the stuffed roll in a hot skillet, then transfer to a 400°F oven until the center reaches desired doneness (typically 20–30 minutes).
Q: Can I freeze the rolled, stuffed steak?
A: You can freeze the raw, stuffed and rolled steak (well-wrapped) for up to 1 month. Thaw overnight in the refrigerator before grilling as usual.
Q: How do I keep the filling from falling out when slicing?
A: Make sure the steak is tightly rolled, securely tied, and rested before slicing. Use a very sharp knife, and slice with gentle, even pressure.
Expert Tips for Success
- Let the steak come to room temperature before grilling for even cooking.
- Pat the steak dry before seasoning to maximize browning on the grill.
- Taste the olive salad before spreading—it should be punchy but balanced, as it flavors the entire dish.
- Don’t skip resting after grilling, as it prevents juices from spilling and keeps slices juicy.
Summary
With its savory meats, melty cheese, and punchy olive salad, grilled stuffed flank steak captures the heart of the muffuletta sandwich in an unforgettable main dish. Bring excitement and bold flavors to any cookout with this showstopper—easy enough for weeknights but impressive enough for guests. Experiment with fillings and techniques to make it your own, and turn a simple cut of steak into an Italian-inspired masterpiece.
Similar Articles
Read full bio of Sneha Tete
