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Home/Recipes/Italian Flank Steak Pinwheels

Italian Flank Steak Pinwheels

Serves 4
Time 50 min
This summer favorite featuring flavorful flank steak, arugula and provolone is delicious and impressive but surprisingly easy to make. You can cook it either on the stovetop or on the grill.
Special Diets:
Gluten-Free
Sugar-Conscious
Wheat-Free
Ingredients
  • 1 large (1 1/2-pound) flank steak
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cup lightly packed baby arugula leaves
  • 1/2 cup lightly packed fresh basil leaves
  • 1/4 pound provolone, thinly sliced
  • 2 teaspoons extra-virgin olive oil
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Method

Butterfly steak by slicing it horizontally with a very sharp knife, stopping about 1 inch before you would slice all the way through (or ask your butcher to butterfly it for you). 

Open meat up like opening a book and sprinkle on all sides with salt and pepper.

Layer opened steak with arugula, basil and provolone. 

Starting on one long side, roll up tightly; if the meat rips at any point and you see the filling, seal the break with a toothpick. (If you plan to grill the steak, soak the toothpicks in water first for at least 20 minutes.)

To grill, soak 8 toothpicks in water for at least 20 minutes and prepare the grill for medium heat cooking. 

Secure rolled steak at seam and ends with toothpicks. 

Brush outside of steak with oil and grill, turning frequently, until steak is deeply browned all over and cooked to your desired doneness, 15 to 20 minutes for medium-rare (an instant-read thermometer inserted into the center should register 130°F). 

Transfer steak to a cutting board, cover loosely with foil and let stand 10 minutes. 

Remove toothpicks and thinly slice.

To pan-sear steak, cut rolled steak into 8 slices and secure each piece with a toothpick at the side (these toothpicks need not be soaked in water). 

Heat oil in a large skillet over medium-high-heat. 

Add steak slices and cook, turning slices once, until well browned and meat is cooked until medium-rare to medium throughout, 6 to 7 minutes per side. (Don't worry if some of the cheese melts out.) 

Remove toothpicks and serve.

Nutritional Info:
Per serving: 360 calories (170 from fat), 19g total fat, 9g saturated fat, 125mg cholesterol, 790mg sodium, 1g carbohydrates (0g dietary fiber, 0g sugar), 44g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 1 large (1 1/2-pound) flank steak
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cup lightly packed baby arugula leaves
  • 1/2 cup lightly packed fresh basil leaves
  • 1/4 pound provolone, thinly sliced
  • 2 teaspoons extra-virgin olive oil
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.