2 medium garlic cloves, minced
1 small shallot, minced
2 Tbl finely minced fresh parsley leaves
1 tsp finely minced fresh sage leaves
2 Tbl olive oil
1 2 lb flank steak, frozen for 30 minutes
4 oz thinly sliced prosciutto
4 oz thinly sliced provolone cheese
8-12 skewers soaked in water for 30 minutes
salt and ground black pepper
Combine garlic, shallot, parsley, sage, and olive oil in a small bowl. Lay steak on a cutting board with the grain running parallel to the counter. Carefully butterfly the meat with a fillet knife, leaving a half inch hinge along the top edge. Open up the steak, cover with plastic wrap, and pound flat into a rough rectangle. Rub steak with herb mixture; layer with prosciutto and cheese, leaving a 2 inch border at the top. Roll away from you into a tight log. Place steak seam-side down and tie with butcher's twine at 1 inch intervals, staring at the center. Skewer steak directly through each string, allowing skewer to extend 1/2 inch on the opposite side. Slice steak halfway between each string to form 8-12 1-inch pinwheels. Turn all grill burners to high and cover the grate with a sheet of aluminum foil. Close the grill lid and preheat for 15 minutes. Remove and discard the foil. Scrape grate clean with grill brush. Dip a wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate, at least 5 coatings, until the grate is shiny and black. Grill pinwheels until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Turn the burners to low, and continue to cook, covered, until an instant read thermometer inserted into the center of the pinwheels registers 130 degrees, 1 to 4 minutes. Transfer pinwheels to a large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine, and serve immediately.
Courtesy: Cook's Illustrated Magazine
1 small shallot, minced
2 Tbl finely minced fresh parsley leaves
1 tsp finely minced fresh sage leaves
2 Tbl olive oil
1 2 lb flank steak, frozen for 30 minutes
4 oz thinly sliced prosciutto
4 oz thinly sliced provolone cheese
8-12 skewers soaked in water for 30 minutes
salt and ground black pepper
Combine garlic, shallot, parsley, sage, and olive oil in a small bowl. Lay steak on a cutting board with the grain running parallel to the counter. Carefully butterfly the meat with a fillet knife, leaving a half inch hinge along the top edge. Open up the steak, cover with plastic wrap, and pound flat into a rough rectangle. Rub steak with herb mixture; layer with prosciutto and cheese, leaving a 2 inch border at the top. Roll away from you into a tight log. Place steak seam-side down and tie with butcher's twine at 1 inch intervals, staring at the center. Skewer steak directly through each string, allowing skewer to extend 1/2 inch on the opposite side. Slice steak halfway between each string to form 8-12 1-inch pinwheels. Turn all grill burners to high and cover the grate with a sheet of aluminum foil. Close the grill lid and preheat for 15 minutes. Remove and discard the foil. Scrape grate clean with grill brush. Dip a wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate, at least 5 coatings, until the grate is shiny and black. Grill pinwheels until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Turn the burners to low, and continue to cook, covered, until an instant read thermometer inserted into the center of the pinwheels registers 130 degrees, 1 to 4 minutes. Transfer pinwheels to a large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine, and serve immediately.
Courtesy: Cook's Illustrated Magazine
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