This was the second flank steak recipe from my new Essentials of Grilling
cookbook. It is like an Italian version of the South American MATAMBRE
pin wheel roast. A flank steak gets butterflied and stuffed with various Italian meats, cheeses and seasonings and rolled up like a jelly roll. According to the book, the traditional way of cooking this was via braising. Wrapping it in foil steams it and simulates braising. The meat itself tasted a bit like a pot roast except the filling made it taste like no pot roast I’ve ever had. Cutting this roast is a bit tough and be sure to let it rest 15 minutes before slicing. It is easiest with an electric knife and a helper. I had my dad stand next to me with a spatula up against the side of the meat to help keep the slice together until the knife was all the way through. The roast was tasty and could be cut with a fork. I intend to find similar recipes with other stuffing materials as the possibilities are endless.