During the summer months, my friends and I try to find as many opportunities to grill as possible. However, we are often at the mercy of unclear weather forecasts, which means deciding the morning of and assembling ingredients quickly. Luckily, I’ve figured out an easy and flavorful way to impress when you’re short on time—flank steak pinwheels. This recipe is extremely versatile: you can switch up the herbs, cold cuts and cheese as you please, but what I like about the recipe below is that it balances sweet and savory in each layer from the sun-dried tomatoes and capers to the prosciutto and mortadella.
1.5 lb to 2 lbs of flank steak
1 shallot, chopped
3-4 cloves of garlic, chopped
1-2 tbsp chopped thyme
1 tbsp capers
1/4 cup of sun-dried tomatoes in olive oil, chopped
1/3 lb Prosciutto, thinly sliced
1/4 lb Mortadella, thinly sliced
1/4 lb of provolone cheese, thinly sliced
skewers and twine
salt and pepper
Soak the skewers and twine in water and heat the grill to high heat. Remove the flank steak from the refrigerator and butterfly it by placing your hand on the top of the steak and gliding your knife slowly through the steak until you can open it like a book—be careful not to cut all the way through the steak. Unfold the steak, take a rolling-pin and flatten it out so that it will cook evenly. Season it with salt and pepper on both sides.
In a food processor, pulse the shallots, garlic, thyme, capers and sun-dried tomatoes. If you do not have a food processor, combine all the ingredients on your cutting board and chop away until it starts to come together like a paste.
Take this garlicky-tomato paste and spread it evenly onto the inside of your steak. Then, starting with the prosciutto, place it on to the steak in a single layer, overlapping slightly to prevent gaps; repeat with the Mortadella and provolone. Once you are done layering, roll up the steak.
Beginning at one end, wrap the twine around and double-knot tightly every inch and half apart. Through each piece of twine, insert a skewer, which will help keep the steak together once it is grilled. Afterwards, carefully, slice between each piece of twine, cutting the steak into pinwheels.
When you are ready to grill, brush the pinwheels with olive oil and season once more with a bit of salt and pepper before placing them on the hottest part of the grill. Depending on how you like your steaks, grill 2-4 minutes on each side. Allow the steaks to rest for a few minutes before serving.