Charcoal-Grilled Stuffed Flank Steak - Flank Steak Pinwheels
America's Test Kitchen, Charcoal-Grilled Stuffed Flank Steak From Season 10: The Italian Grill

Why this recipe works: Stuffed steak originated with Italian-American cooking as a way to transform an inexpensive steak into something more exciting and colorful. But when we tried a few of the premade stuffed “pinwheels” from our local grocery store, both the stuffing and the cheese tried to make a run for it, with the cheese oozing out all over the grill, and the stuffing—which can include prosciutto, nuts, or spinach, among other things—falling out onto the grill in big clumps. We were sure we could turn this dish into an easy dinner, with tender beef and a juicy, flavorful filling that stayed in place.

Thanks to its uniform shape and good beefy taste, flank steak was clearly the best bet. To guarantee the filling stayed in place, we butterflied and pounded the steak, so we were starting with the flattest and widest surface possible. As for the filling, we eliminated bread crumbs from consideration—after grilling, they contributed a taste of burnt toast. The classic Italian-American combo of prosciutto and provolone won raves for its salty savor and the way the dry cheese melted inside the pinwheel yet turned crisp where exposed to the grill. To prevent the meat from shrinking on the grill, and squeezing the centers of the pinwheels, we rolled up our flank steak, tied it with twine, and skewered it at 1-inch intervals before slicing and grilling. The twine kept the steak from unraveling, while the skewers prevented the meat from shrinking. Finally, we had stuffing that stayed stuffed and rich, smoky beef.

Depending on the steak’s size, you may have between 8 and 12 pinwheels of stuffed meat at the end of step 2. Freezing the steak for 30 minutes will make butterflying easier. You will need both wooden skewers and twine for this recipe.

2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 small shallot , minced (about 2 tablespoons)
2 tablespoons fresh parsley leaves , finely minced
1 teaspoon sage leaves , finely minced
2 tablespoons olive oil , plus extra for oiling grate
1 flank steak (2- to 2 1/2-pounds) (see note)
4 ounces thinly sliced prosciutto
4 ounces thinly sliced provolone
8 - 12 skewers soaked in water for 30 minutes
Kosher salt and ground black pepper

Combine garlic, shallot, parsley, sage, and olive oil in small bowl. This will be used as a paste on the butterflied steak.

Butterfly and pound flank steak into rough rectangle following instructions below.

	Lay steak on cutting board with grain running parallel to counter edge. Butterfly meat, leaving 1/2-inch “hinge” along top edge.
	Open up steak and pound flat into rough rectangle, trimming any ragged edges.
	With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak.
	Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge.
	Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down. Note that the grain of the meat is still parallel with the edge of the counter, so when you cut the rolled steak into rounds, you are cutting across the grain.
	With seam-side down and starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef through outermost flap of steak near seam and directly through each piece of string, allowing skewer to extend ½ inch on opposite side.
	Using chef’s knife, slice roll between pieces of string into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

To grill the pinwheels, light a large chimney starter nearly full with charcoal (5 quarts, about 80 briquettes); allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty; you will brown the pinwheels over the hot coals, then move them to the cooler side to finish cooking if need be.

Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is hot (you can hold your hand 5 inches above grate for 2 to 3 seconds).

Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill).

Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

Serves 4 to 6