Begin by carefully butterflying the flank steaks open.
Using a mallet, hammer the flank steaks to thin them out.
Place 2-3 slices of ham and 2-3 slices of provolone cheese on one side of the flank steak and then fold the other side over the top to encase the meat and cheese.
Hammer around the outside edges to create a “seal” for the steak.
Repeat this for both flank steaks, then place in the fridge to set for 30 minutes.
Heat your grill at high heat (around 450F) for direct cooking. Add a large cast iron skillet with beef tallow to the grill to preheat.
Pull the steaks out of the fridge.
Slather some of the GLD FYR Hot Sauce on the outside of a flank steak.
Season with the Smoked Garlic Jalapeno Lager, then add the chopped parsley and minced garlic to the outside as well.
Beat your eggs and lather the steaks with an egg wash.
Finally, completely cover with bread crumbs.
Flip the steak over and repeat, then repeat on the other flank steak.
Once the skillet is hot, add the steaks to the skillet to cook for about 8-10 minutes or until it has developed a dark golden brown crust on the outside of the steak.
Flip the steak over, then add to the top of the steak some marinara sauce, shredded mozzarella cheese and basil leaves.
Melt the cheese using charcoal or a torch.
When the steak has hit 130F internal, pull it off and let it rest for 10 minutes.
Slice the steak up, serve and enjoy!