Stuffed Flank Steak

1 cup bread crumbs
¾ cup chopped toasted red peppers
½ cup olive oil
¼ cup chopped fresh parsley
2 garlic, minced
Salt
1 flank steak (2 pounds), frozen for 20 minutes
8oz. thinly sliced deli ham
8oz. thinly sliced deli provolone cheese

Mix bread crumbs, peppers, 2 tbsp. oil, parsley, garlic and ½ tsp salt in bowl.
Season steak with salt and position so that long side faces you. Butterfly
steak (split to within ½” of the edges). Layer ham, cheese, and seasoned
crumbs over steak.

Starting with short side, roll and tie steak. Season with salt, brush with
2 tbsp. oil, and redrigerate while heating the grill.

When grill is ready, grill steak until browned on all four sides, about 15 minutes.
Move steak to cool side of grill and brush with 2 tbsp. oil. Cover
grill and cook until thermometer registers 120°, about 25 to 30 minutes,
rotating and brushing steak every 10 minutes with 1 tbsp. oil.

Transfer steak to cutting board, tent with foil, and let rest 10 minutes.
Remove twine and slice steak crosswise into ½” thick slices.