Say goodbye to summer with these perfectly portioned flank steak pinwheels. They are sure to be a hit at your Labor Day barbecue.
How did it happen? How did September creep up on us so quickly? I don’t know about you, but I’m squeezing every last drop out of the summer break and going out with a bang come Labor Day. I set some pretty lofty goals for myself this summer and while I’d like to say I’ve accomplished most of them, I’d be lying.
For starters, I had a laundry list of things I planned to tick off for this blog. Then I was going to tackle my fall recipe-testing, read more (big important books instead of my usual drivel), get on a proper exercise plan and organize upcoming projects. Instead all I have to show for the past several weeks is a couple of completed jigsaw puzzles, a successful three-season binge of Peaky Blinders on Netflix and a new found love for rosé in a can (preferably on the beach).
Well, come to think of it I did spend time with good friends and family, re-learn to ride a bike, lose gracefully in a four-day game of Monopoly to my eleven year old, and check off a bucket list item by finally seeing a concert at Red Rocks (hello front row).
Ah, but it all seemed to go by in a blip. So I guess that’s where the old adage “time flies when you’re having fun” comes in. It did fly by, but I enjoyed every second of it. I enjoyed watching my boys try to master the “pop-up” on their surf boards, catch the drips on their ice cream cones and make up ridiculous rules in four-square.
I loved cooking 90% of my meals on the grill (including dessert) and sipping a glass of cool, crisp sauvignon blanc with just about every dinner. And since there are still two weeks left, I guess I’ll just stay the course. After all, I can buckle down when the boys go back to school in September. So if you’re still on board the summer train with me, I have one more recipe for outdoor grilling to share with you.
These flank steak pinwheels are not just pretty, but pretty damn delicious. You can wrap, roll, slice (check out the video tutorial below) and then store them in the frig for a couple hours until you’re ready to fire up the grill. Once you’re ready to go, they cook up in under eight minutes and definitely bring the wow factor. Gooey cheese, salty prosciutto and a zesty basil arugula spread all nestled inside a lightly charred flank steak….what’s not to love? Just right for a party and a perfect dish to bid adieu to my favorite season.
- Basil Arugula Spread
- 2 cloves garlic chopped
- 1/2 cup basil chopped
- 1/2 cup baby arugula
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 1/2 Tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Flank Steak Pinwheels
- 1 1/2 lb flank steak
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Basil arugula spread
- 1/4 cup shaved parmesan cheese
- 1/8 lb prosciutto thinly sliced
- 6 slices provolone cheese
- Extra virgin olive oil
- *kitchen twine
Basil Arugula Spread: Combine all of the ingredients in the bowl of a food processor fitted with a steel blade and process until well blended.
Flank Steak Pinwheels: Butterfly flank steak (with the grain) and open into one long strip.
Pound until even and flat between two pieces of wax paper and season with salt and pepper.
Smear basil arugula spread evenly over flank steak and sprinkle with parmesan.
Lay the prosciutto in a single layer, then the provolone cheese slices over that.
Roll up tightly into one long roll and tie off steak in 2 inch intervals. Trim the ends of the string and season with salt.
Use a sharp knife to slice between the string and place the pinwheels on a sheet tray. Brush the pinwheels on both sides with olive oil.
Preheat grill to med/high heat. Once grill is hot, grill pinwheels 3-4 mins per side.
Cut and remove string and serve.