This steak dish is simple to make, sure to impress, versatile, and delicious!
If you’re feeling confident in your knife skills, you can butterfly the steak yourself following the directions below. If you’d like to save yourself this step, ask your butcher to do it for you at the time of purchase and begin the recipe at step 3. For your convenience, there are step by step photos below the recipe.
Yield: 6 pinweheels
- 2 1/2 lb flank steak, butterflied
- 7 oz sliced Gouda cheese
- 4 oz thinly sliced prosciutto
- 1.5 oz pepperoni slices
- salt and pepper
You will also need:
- 6 long pieces of butchers’ twine
- 6 wooden skewers
- a barbecue grill
- To butterfly the steak, place it on a cutting board with the meat grain running vertically.
- You want to be able to open the meat as if it were an opened book in front of you. Using a sharp knife held to the right edge of the meat, begin butterflying the meat horizontally by slicing carefully towards yourself. Slice through gradually, repeatedly making the same cut deeper, and gently peeling back the top layer of the meat as you go. Continue on this way, cutting and peeling, until you are about 1/2 inch from cutting the meat in half. Stop cutting at this point. You don’t want to cut the meat completely through. Don’t worry if you have a hole or two in the meat, or if the meat is butterflied less than perfectly. It’s only steak, and it will still be delicious when it’s finished cooking!
- Place the butterflied steak opened on a large piece of butcher paper.
- Use a meat mallet to flatten out the seam, and to tenderize the meat.
- Season the meat lightly with salt and pepper.
- Place the slices of Gouda evenly across the top of the steak.
- Top the cheese with the slices of prosciutto, and then arrange the pepperoni across the top of the prosciutto.
- Tightly roll the meat up like a jelly roll, by rolling the longer side upon itself.
- Use the butchers’ twine to tie the meat tightly in approximately 1″ intervals. Cut off any excess string close to the knot.
- Cut the wooden skewers in half by scoring them with a scissor and then snapping them in half.
- Use the skewer halves to further secure your pinwheels, by inserting two of them in the shape of an X very close to each string.
- Square up the ends of the meat by trimming off any ragged edges.
- Using a sharp knife placed evenly between each string, cut the rolled steak into 6 pinwheels.
- Grease or spray the barbecue grill with cooking spray, and heat the grill to 400° F.
- Place the pinwheels on the prepared grill, and cook to desired doneness.
- Remove the skewers and strings before serving.