Flank steak pinwheels
It’s quick, easy and delicious—and your family will think you went to a lot of trouble to make it. Don’t worry, we won’t tell.
Photo by Gina Moore
SERVES 4–6
1 flank steak, 2–3 pounds, butterflied
Steak seasoning (your favorite)
1 to 1½ cups olive salad, drained
8 ounces provolone cheese, sliced
Garlic olive oil
On a cutting board, use a fillet/boning knife knife to butterfly (slice open like a book) the flank steak just to within ½ inch of the side seam (or have the butcher do this for you). With a meat mallet, gently pound along the seam to flatten.
Sprinkle seasoning mix on the inside (cut side) and spread the olive salad to within ½ inch of the edges. Follow with overlapping slices of cheese. Roll filled meat—along the grain—into a burrito shape. Secure with loops of kitchen twine every 2 inches along the length of the roll. Sprinkle seasoning on the outside and drizzle with olive oil.
If cooking outdoors, grill over direct medium-high heat, 10–12 minutes on all sides, until internal temperature is 145 F for medium-rare or 155 F for medium. Let rest 15 minutes and cut between twine loops into 2-inch slices to serve.
If cooking indoors, use a stovetop grill pan or cast-iron skillet. Brown the meat on all sides and finish in oven for 25–35 minutes to desired internal temperature of 145 F for medium-rare or 155 F for medium. Let rest 15 minutes and cut between twine loops into 2-inch slices.
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