Ingredients

The following ingredients have 13 Servings
  • Basil Arugula Spread
  • 2 cloves garlic (chopped)
  • 1/2 cup basil (chopped)
  • 1/2 cup baby arugula
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Flank Steak Pinwheels
  • 1 1/2 lb flank steak
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Basil arugula spread
  • 1/4 cup shaved parmesan cheese
  • 1/8 lb prosciutto (thinly sliced)
  • 6 slices provolone cheese
  • Extra virgin olive oil
  • *kitchen twine

Instruction

  • Basil Arugula Spread: Combine all of the ingredients in the bowl of a food processor fitted with a steel blade and process until well blended.
  • Flank Steak Pinwheels: Butterfly flank steak (with the grain) and open into one long strip.
  • Pound until even and flat between two pieces of wax paper and season with salt and pepper.
  • Smear basil arugula spread evenly over flank steak and sprinkle with parmesan.
  • Lay the prosciutto in a single layer, then the provolone cheese slices over that.
  • Roll up tightly into one long roll and tie off steak in 2 inch intervals. Trim the ends of the string and season with salt.
  • Use a sharp knife to slice between the string and place the pinwheels on a sheet tray. Brush the pinwheels on both sides with olive oil.
  • Preheat grill to med/high heat. Once grill is hot, grill pinwheels 3-4 mins per side.
  • Cut and remove string and serve.