I should probably warn you now, that if we ever have you over to dinner, and it’s not take out pizza, at least one item we make will be new. As in, you will be considered a guinea pig for me to experiment new recipes on.
Usually the recipe turns out and no one dies. Occasionally the recipe, though edible, is not great and something I wont be remaking. But every once in a while, you serve that dish that is so good and so memorable that you just can’t stop eating or thinking about it.
Yep. This was one of those moments. In our church we have a missionary dinner calendar that goes around where you sign up to feed the missionaries one night. Missionaries are the best, because it doesn’t matter how bad it is, they’ll eat it, smile and always say thank you.
However you know you’ve got a winning recipe when they ask for seconds and then lay the compliments on thick about how amazing the meal was. And I would have to agree, the meal was amazing.
Normally we don’t go all out for the missionaries. Usually a new casserole or something easy. But I had a hankering for red meat and this recipe was one I had been eying for quite some time. And I was hoping my husbands cousin would come to dinner before she left town so we went a bit more gourmet than usual and savored each bite and almost all of us had seconds. I doubled this recipe and by the time we were all done eating, there were only two pinwheels left (of which I happily ate for lunch the next day).
The recipe wasn’t hard to put together and tasted great! It’s something I will certainly be making again in the future! And if you have an awesome butcher, have him butterfly the steak for you and if he’s willing, have him pound it out and tenderize it for you too. I particularly love getting my butcher to do as much as I can so that prep time at home is a breeze!
- 4 medium garlic cloves , minced or 2 Tablespoons for garlic paste
- 1 small shallot , minced (about 2 tablespoons)
- 2 tablespoons fresh parsley leaves , finely minced
- 1 teaspoon sage leaves , finely minced
- 2 tablespoons olive oil , plus extra for oiling grate
- 1 flank steak (2- to 2 1/2-pounds) (see note)
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced provolone
- 8–12 skewers
- Kosher salt and ground black pepper
- In a small bowl, combine garlic, shallot, parsley, sage, and olive oil in small bowl.
- Butterfly cut steak. (Lay flank stake out flat and slice in half horizontal, from side to side, stopping before you get to the edge. Open it up and your steak will suddenly be twice as the size).
- Pound flank steak into rough rectangle with a meat pounder or gently with a clean hammer so as to not pound a hole in it .
- With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak.
- Lay prosciutto evenly over steak, leaving 2-inch border along top edge.
- Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge.
- Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.
- Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you.
- Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side.
- Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels.
- Cut twine off and discard.
- Season pinwheels lightly with kosher salt and black pepper.
- Build a modified two-level fire by arranging all coals over half of the grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes. Grill is ready when side with coals is hot.
- Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes.
- Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer.
- Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes.
- Remove and discard skewers, serve immediately.
Cooking time will vary depending on how well you like your meat cooked & how thin your steak's are.
Prep time will vary depending on if your butcher butterfly cuts the flank stake or you do and if he pounds it out or you do.
Recipe adapted from: Just Eat It