Mediterranean Stuffed Flank Steak

Instructions

• Step 1: Prepare the Chimichurri sauce by combining all the ingredients in a small mixing bowl.
• Step 2: Lay the flank steak out on a cutting board and begin to butterfly the flank steak, cutting across the grain, carefully cutting the meat in half without cutting all the way through.
• Step 3: Season both sides of the meat with the Ben's Heffer Dust. (If needed you can use a meat mallet to even the thickness).
• Step 4: On 2/3 of the meat, lay out the cheese slices overlapping slightly, repeat with the Genoa salami.
• Step 5: Sprinkle the chopped peppers across the Genoa salami.
• Step 6: Carefully roll up the flank steak, making sure to do so tightly. Secure the rolled meat with butcher's twine and secure the ends with toothpicks if needed.
• Step 7: Place the meat in the fridge until well chilled.
• Step 8: Preheat recteq to 450°F with the Mesquite Pellets.
• Step 9: Add the stuffed flank steak to the recteq and cook until an internal temperature of 135°F is reached, rolling the roast every 8-10 minutes.
• Step 10: Allow the flank steak to rest for 10-15 minutes before slicing. This dish is best served with the chilled chimichurri sauce.