Grilled stuffed flank steak pinwheels

From ceejayoz

Made this the first time on 19 July 2010. Adapted from Cooks Illustrated.

We ran out of kitchen twine making this, so we just doubled the skewers - two perpendicularly worked just fine.

[edit] Ingredients

• 2 largeish minced garlic cloves
• 1 small onion, minced
• 2 tablespoons fresh parsley, minced
• 2 teaspoons fresh thyme, minced
• 2 tablespoons olive oil
• 2-2.5 pound flank steak
• 4 ounces sliced prosciutto
• 4 ounces thinly sliced provolone
• 8-12 wood skewers, soaked for 30 minutes in water
• Salt and black pepper, to taste

[edit] Preparation

1. Combine garlic, onion, parsley, thyme, and olive oil in small bowl.
2. Butterfly flank steak and pound flat. May be easier to butterfly after 30 minutes in the freezer to firm.
3. Spread herb mixture onto opened side of flank steak. Salt and pepper it.
4. Lay prosciutto over herb mixture, leaving a 2-inch border along the top edge.
5. Lay provolone over prosciutto, leaving a 2-inch border along the top edge.
6. Roll steak into tight log.
7. Tie kitchen twine evenly at one-inch intervals along the steak roll.
8. Skewer steak roll along the seam through each length of twine.
9. Slice between lengths of twine.
10. Salt and pepper each pinwheel.
11. Grill pinwheels, 3-6 minutes on each side, over a charcoal fire.
12. Let rest several minutes, pull skewers out, cut twine, and eat.