Asparagus-and-Pepper-Stuffed Flank Steak

Place butterflied steak on a work surface. Season with salt and pepper and sprinkle with Parmesan cheese and garlic. Top with asparagus and peppers. Tightly roll up and tie securely with string every 2 inches.

Grill, covered, over indirect heat for about 35 minutes, turning occasionally, or until vegetables are tender and steak reaches desired doneness. Remove from grill and let rest, covered, for 10 minutes before slicing. To serve, slice between strings and discard strings before serving.