Published July 1, 2009. From Cook's Illustrated.
To get the filling to stay put in our grilled stuffed flank steak recipe, we butterflied the meat, splitting it horizontally and opening it like a book. Once stuffed and rolled, the meat held up well on the grill when we used both skewers and twine to secure the layers.
Depending on the steak’s size, you may have between 8 and 12 pinwheels of stuffed meat at the end of step 2. Freezing the steak for 30 minutes will make butterflying easier. You will need both wooden skewers and twine for this recipe.
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