Grilled Flank Steak
Ingredients:
- minced garlic cloves - 2 t
- minced shallot - 2 T
- fresh parsley leaves, finely minced - 2 T
- sage leaves, finely minced - 1 t
- olive oil - 2 T plus extra for oiling grate
- flank steak - 2 - 2 1/2 pound
- prosciutto, sliced thin - 4 ounces
- provolone, sliced thin - 4 ounces
- skewers soaked in water for 30 minutes - 8 - 12
- Kosher salt and ground black pepper - to desired taste
Instructions:
In a bowl, combine garlic, shallot, parsley, sage, and olive oil. Butterfly and pound flank steak into a rough rectangle. 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 and cheese over herb mixture, leaving a 2 inch border along top edge. Start at bottom edge of meat, roll beef into a tight log and place on cutting board seam-side down.
With butcher's twine, start in the middle of the roll and tightly tie roll together. Continue tying roll at 1 inch intervals from the middle to each edge. Skewer beef directly through outermost flap of steak near seam through each piece of string, allow skewer to extend ½ inch on opposite side. With a sharp knife, slice roll between pieces of twine into 1 inch thick pinwheels. Season pinwheels with kosher salt and black pepper.
Arrange all charcoal over half of the grill, leaving the other half empty. Cover grill.
When grill is hot, place pinwheels over hot coals, grill until well browned, 3 - 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 - 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, continue to cook until center of pinwheels reaches 125 degrees, 1 - 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Place pinwheels on serving plate, cover loosely with foil, let rest 5 minutes. Remove skewers and twine, serve immediately.
