Step 1

Add the parsley, oregano, garlic, olive oil, salt, pepper, crushed red pepper, vinegar and water into a small bowl and mix well.

Step 2

Use a little extra water to thin the mixture if needed to achieve a pourable consistency. Set aside to let the flavors mix.

Step 3

Coat the provolone slice with flour and dust off any excess powder.

Step 4

Place a small cast-iron pan over medium-high heat. When the pan is hot, put in the cheese and sprinkle with half the oregano and crushed red pepper.

Step 5

Cook on one side for about 2 minutes until the bottom starts to brown.

Step 6

Flip the cheese carefully with a spatula and cook on the other side for about 2 – 3 minutes until the second side is also browned and the cheese begins to ooze.

Step 7

Preheat the oven to 400°F (200°C).

Step 8

Pour a little bit of olive oil into the bottom of a cast-iron skillet.

Step 9

Sprinkle half the oregano and crushed red pepper over the cheese.

Step 10

Put the cheese in the skillet and cover with foil.

Step 11

Bake in the top rack of the oven for 8 – 10 minutes.

Step 12

Remove the foil and switch the oven to the grill setting.

Step 13

Grill uncovered for 1 – 2 minutes or until the provolone begins to bubble on the surface.

Step 14

Preheat the BBQ grill to 400°F (200°C).

Step 15

Sprinkle half the oregano and crushed red pepper over the cheese.

Step 16

Place the cheese on the grill and close the hood.

Step 17

Grill for a few minutes, then flip the cheese over with a spatula.

Step 18

Allow the cheese to grill for 1 – 2 minutes, then remove from the grill with the spatula.

Step 19

Transfer the cheese to a plate and top with the remaining oregano and crushed red pepper.

Step 20

Serve immediately, along with bread and chimichurri.