Gas Grilled Stuffed Flank Steak

So...what's a food blogger to do when the internet is down, guests are coming for dinner, and her recipes are online?? Go from memory...of a recipe I've never made. But I DID watch the video of how to make it a couple days ago, and bought the ingredients for it. So, obviously now I have internet, and after reviewing the recipe, I didn't do so bad. I didn't put the herb mixture inside the roll, instead I rubbed it on the outside before slicing it, and on each individual slice. I also thought that there was supposed to be spinach in it, but there wasn't, so mine had spinach. I did not use any olive oil or shallot. I substituted country biscuit ham for prosciutto. I know that sounds absurd, but the flavors are actually VERY similar. The commissary didn't have any packaged prosciutto, and I didn't want to wait in line with my kids at the deli. I sauteed the ham for a minute on each side prior to putting it in the roll. Here's the recipe, another from Cook's Illustrated:

Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.

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.

Ingredients

2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1	small shallot , minced (about 2 tablespoons)
2	tablespoons fresh parsley leaves , finely minced
1	teaspoon sage leaves , finely minced
2	tablespoons olive oil , plus extra for oiling grate
1	flank steak (2- to 2 1/2-pounds) (see note)
4	ounces thinly sliced prosciutto
4	ounces thinly sliced provolone
8 - 12	skewers soaked in water for 30 minutes
	Kosher salt and ground black pepper

Instructions

1. Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Following illustrations below, butterfly and pound flank steak into rough rectangle. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.

2. Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).

4. Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

The result: these were so insanely good. Not only did they taste good, they looked beautiful. I'll definitely be making them again. I didn't soak my skewers long enough, so most of them burned on the grill. I bought silicone rubber bands to hold the meat together, instead of twine. They worked really well. I served this with roasted potatoes and steamed broccoli.