Flank Steak Pinwheels
Equipment
- Metal or Bamboo Skewers
Ingredients
- 1 1/2 - 2 lb Flank Steak
- 1/2 lb Prosciutto Cotto
- 1/2 lb Sharp Provolone
- 12 oz Fresh Spinach
Garlic Oil
- 2 cloves Garlic
- Parsley Stalks
- 1/2 tsp Salt
- Pepper to taste
Instructions
- Start by cutting the flank steak in half, thickness wise. Using a tendering mallet, tenderize each piece.
- Layer the inside with prosciutto cotton, provolone and spinach. Roll it up tightly.
- Using a sharp knife, cut 1 1/2 -2 inch sections. Skewer the pinwheels on either metal or bamboo skewers to keep them together.
- In a small pot at 1/4 cup Olive oil, 2 garlic cloves, 1/2 tsp salt, pepper to taste and parsley stalks. Bring the oil to a low simmer and turn the heat off. Let the garlic and aromatics steep for 5 mins.
- Heat up your outdoor or indoor grill. Grease the grill with the garlic oil and place the pinwheels on. Grill on each side for about 3-4 mins. Baste the top of the pinwheels with garlic oil before flipping.