First To Butterfly The Flank Steak with the grain.
Try to get it squared off when split open and laid out.
Season with whatever you’d like, I used Montreal Steak seasoning.
Next add Feta (you can use other cheeses like goat cheese if you prefer). leave a little margin around the edges without stuffing ingredients.
Add sliced roasted red peppers and pepperoncini.
Next Prosciutto di Parma
Roll tightly and secure with butchers string.
Season the outside. here I used Italian herb seasoning.
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Once grill was 350 degrees at grate temp I seared the stuffed flank steak, rolling every couple of minutes until each side had color.
Next place foil down on the charcoal grate under where we will place the stuffed flank steak, moving the roll offset the coals. We will close the lid, place a couple of chunks of apple wood over the coals for smoke and wait til she hits 130 internal to pull it off.
The Money Shot-