Try something fun and different for the BBQ this weekend… Pinwheels!
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.
1 large (1 1/2-pound) flank steak (beef or bison!)
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cup lightly packed baby arugula leaves
1/2 cup lightly packed basil leaves
1/4 pound provolone, thinly sliced
2 teaspoons extra-virgin olive oil
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: 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.