Grilled Stuffed Flank Steak With Salami, Fontina, Parmesan, and Bread Crumbs

Two cheeses, salami, scallions, and bread crumbs are all rolled tightly inside a flank steak, which is then cut into pinwheels and grilled until charred on the outside and medium-rare and tender in the middle.

Muffuletta-Style Grilled Stuffed Flank Steak With Salumi, Provolone, and Olive Salad

Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire.

Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.

Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred.

Sirloin Steak with Pesto, Bell Peppers (Capsicum) & Flatbread

Steak with Pesto and chargrilled capsicum and homemade flatbread. A quick dinner that's full of flavour and entirely homemade from scratch, including the flatbread.

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.

Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

For a big, rollicking holiday meal, a large beef or pork roast serves as an excellent centerpiece. But for those with a smaller holiday table, a more diminutive entree is warranted. Bruce Aidell's Spinach and Gorgonzola-Stuffed Flank Steak from The Great Meat Cookbook is just the ticket. The stuffing is a snap to throw together but full of funky blue cheese and earthy spinach. Since the cheese makes the filling sticky, it stays put when rolled up into a pounded (or butterflied) flank steak. A qu...

Steakhouse-Style Grilled Marinated Flank Steak

A Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the thick bottled sauce.)

Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

Polenta is the kind of stuff that's just begging for a flavorful sauce to be spooned into it. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes and chilies into the skillet as the steak finishes cooking. Their natural juices pick up the flavorful pan drippings and—with just a touch of olive oil—emulsify into a rich, flavor-packed pan sauce.

Marinated Flank Steak with Lemony Arugula and Feta Salad from 'Kitchen Garden Cookbook'

Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing.