Grilled stuffed flank steak from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Analyze on March 31, 2017

    This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. It's really easy to make both versions on the same roll of steak, since the herb rub is identical. It is so delicious with the cheese. These also re-heat well and don't get dry!

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