Italian Grilled Flank Steak
1 1/2 to 2 lb. flank steak
1 tsp. dry basil
1 (6 oz.) pkg. sliced dry salami
1 small white onion, thinly sliced
1 (6 oz.) pkg. Provolone cheese, sliced
Lay flank steak flat. With sharp knife, carefully slice along one of the long
edges of the steak to make a horizontal pocket, almost as big as the steak. Be
careful not to cut through at sides or back. Open the pocket and sprinkle basil
inside. Arrange half the salami over the bottom; then add onions, cheese and
remaining salami. Layer evenly. Use 1 or 2 skewers to close opening. Place steak
flat on grill 4 to 6-inches above bed of medium hot coals. Cook for 7 to 8
minutes on each side for medium rare. Cook longer, if desired. Remove from
grill; cut across grain of meat in 1/2-inch thick slices.
Serves 4 to 6.