Grilled Stuffed Flank Steak

In a small bowl, combine the garlic, shallot, parsley, sage, and olive oil. Set aside this mixture aside.

Use a sharp knife to butterfly the flank steak. Align the flank steak so that the grain runs parallel with the edge of the counter. Butterfly away. Basically, you are just cutting in half, horizontally, so it’s half as thick as it originally was. Finally, use a mallet to pound it thinly into a 9 inch x 12 inch rectangle.

Spread the garlic mixture over the steak, leaving a 2 inch border around the edges.

Layer on the prosciutto and then the provolone, and roll the whole thing up, making sure you end up with the seam side down.

Tie and skewer the roll. Tie the roll in the middle. Then, tie a piece of twine 1/2 inch from the end. Repeat on the opposite end. Continue adding twine at 1 inch intervals, making sure to alternate sides after each time you tie. Your goal is to make sure the filling does not get squeezed out either end. Place skewers through the roll of beef on the bottom side, near the seam and through to the other side, very close to the twine.

Using a sharp chef’s knife, slice the roll between pieces of twine into 1-inch-thick pinwheels. Use wire cutters to trim the skewers to a more manageable size; about 1 inch sticking out on each side. Season pinwheels lightly with kosher salt and black pepper.

Heat and oil your grill. Grill the pinwheels over a medium high heat, directly, for 3-6 minutes on one side. Using tongs, flip pinwheels, and grill until second side is well browned, 3 to 5 minutes longer. Remove from direct heat, and cook over indirect heat until the internal temperature reaches 125 degrees F. This will take 1 – 4 minutes. Remove pinwheels to a serving platter. Tent with foil and allow to rest for 5 minutes before serving. Remove the skewers and twine and enjoy!