GRILLED STUFFED BRACIOLE

Steps:

• Special equipment: a meat mallet, butcher's twine and a gas grill
• For the braciole: Put the flank steak in the freezer for 20 minutes to firm up for easy slicing.
• Bring a pot of water to a boil and prepare an ice water bath. Blanch the asparagus briefly, then transfer them to the ice water to stop the cooking process. Drain and pat dry.
• In a bowl, mix together the breadcrumbs, chiles, pine nuts, raisins, olive oil and garlic. Season with salt and pepper.
• Butterfly the steak horizontally (the striations and grain should run horizontal at the end), opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness. Season both sides with salt and pepper.
• Layer the cheese over the steak, leaving about a 1-inch perimeter. Then add the breadcrumb mixture and spread it within 1 inch of the edge, patting it down evenly. Next, horizontally layer the asparagus in the same fashion.
• Starting at the shorter end of the steak (the striations and grain of the meat should be running horizontally), tightly roll the steak into a pinwheel, taking care to make it even. Using twine, tightly tie the roll in 1-inch increments, then loop around the edge to seal the sides.
• Heat one side of a gas grill on high for indirect cooking.
• For the braciole baste: Combine the olive oil, salt, pepper, garlic and oregano in a small bowl and mix together.
• Season the exterior of the braciole with salt and pepper. Brush with the baste and sear on all 4 sides until properly browned, about 2 minutes per side. Lower the heat to medium and move the braciole to the cool side of the grill. Cover and cook, basting every 5 minutes with the braciole baste, until the internal temperature hits 120 degrees F, 40 to 45 minutes. Tent with foil and let rest for at least 15 minutes.
• For the braciole sauce: This can be done directly on the grill while the braciole is resting. Heat a large, cast-iron skillet over medium-high heat. Add the olive oil and tomatoes. Give a toss, then don't move the tomatoes until they start to char and blister, 3 to 4 minutes. Toss again and finish charring for about 3 minutes. Pour into a bowl, toss with the basil and vinegar and season with salt and pepper. Stir until slightly broken and chunky.
• Remove the string from the braciole, then slice into 1-inch medallions. Serve with the braciole sauce.