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Ingredients

• 2 cloves garlic, minced
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh Italian parsley
• 4 ounces thinly sliced salami, cut into 1/4-inch-wide matchsticks
• 8 ounces Italian Fontina, cut into 1/4-inch cubes
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 cup toasted bread crumbs
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 flank steak (about 2 to 2 1/2 pounds), trimmed of excess fat and butterflied
• Kosher salt
• Freshly ground black pepper
•  
• Type of fire: direct
• Grill heat: medium-high

Description

Serious Eats