Ah summertime. Time for a barbecue with friends. Grilled stuffed flank steak sounds perfect.
We saw this herb, proscuitto and provolone stuffed and butterflied flank steak and we can’t wait to try it out for the gang. We also recall Trader Joe’s sells their flank steak pinwheels rolled up with 2 cups spinach, 1/4 cup feta and 1/2 tsp milk, and 1/3 cup diced red pepper.
Another version we like has sauted shallots, with gorgonzola and walnuts.
A heavier, autumn/winter version (recipe at bottom) features carrot, spinach, peppers, and prosciutto in a deep marasla and beef stock sauce.
We think these barbecued pinwheels served with crisp greens and fruit salsa/salad will be a perfect outdoor summer meal.
To prevent the meat from shrinking on the grill, and squeezing the centers of the pinwheels, we rolled up our flank steak, tied it with twine, and skewered it at 1-inch intervals before slicing and grilling. The twine kept the steak from unraveling, while the skewers prevented the meat from shrinking. Finally, we had stuffing that stayed stuffed and rich, smoky beef.
CHARCOAL-GRILLED STUFFED FLANK STEAK
Recipe adapted from America’s Test Kitchen
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
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 soaked in water for 30 minutes
Kosher salt and ground black pepper
Mix garlic, shallot, parsley, sage, and olive oil in small bowl. Butterfly and pound steak into a rectangle. With grain running horizontally and opened side faces up, spread herb mixture over surface. Arrange prosciutto over steak, leaving 2-inch space at top. Next layer cheese, leaving 2-inch space from top. Starting from bottom edge and rolling away, roll into tight log. Set on a cutting board with seam-side down.
Starting ½ inch from the steak roll’s end, tie 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first, then work from outside strings in to centre.
Skewer meat through outermost flap near seam through each piece of string. Allow skewer to extend ½ inch on other side. Cut roll between twine into 1-inch-thick pinwheels. Season lightly with salt and pepper.
Grill pinwheels until well browned, 3 to 6 minutes. Flip them until second side is browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of barbecue, cover, and keep cooking until centre of pinwheels hit 125 degrees, 1 to 4 minutes.
Transfer pinwheels to a plate, tent with foil, and let rest for 5 minutes.
BUTTERFLY AND STUFF FLANK STEAK
Lay steak on cutting board with grain running parallel to counter edge. Butterfly meat, leaving 1/2-inch “hinge” along top edge.
Open up steak and pound flat into rough rectangle, trimming any ragged edges.
Rub with herb mixture; layer with prosciutto and cheese, leaving 2-inch border at top. Roll away from you into tight log.
Place steak seam-side down and tie with string at 1-inch intervals, starting at center.
Skewer steak directly through each string, allowing skewer to extend 1/2 inch on opposite side.
Slice steak between strings into 1-inch pinwheels.
Argentine-Style Stuffed Flank Steak
Adapted from Williams-Sonoma
1 (1 1/2 lb) flank steaks, trimmed of excess fat and silver skin
1 tablespoon red wine vinegar
1 tablespoon paprika
2 tablespoons tomato paste
2 garlic cloves, minced
4 tablespoons olive oil
1/4 lb prosciutto, thinly sliced
1 bunch spinach, carefully washed and stemmed
1 carrot, peeled and grated
1/2 yellow onion, sliced
1 red bell pepper, roasted (peeled and sliced)
1 cup fresh basil leaf
1/2 cup dried breadcrumbs
1/2 cup grated pecorino romano cheese
2 teaspoons dried thyme
salt and pepper, to taste
1/2 cup white wine
1/2 cup marsala
1 cup beef stock
1 tablespoon worcestershire sauce
1. Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
2. Preheat the oven to 350°F
3. Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
4. Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
5. In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
6. Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
7. Sprinkle with salt and pepper and the remaining 1 tsp thyme.
8. In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
9. Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
10. Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
11. Transfer to a board and tent loosely with aluminum foil.
12. Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
13. To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.