Sunday, April 11, 2010

Dinner Tonight: Flank Steak Pinwheels

Normally, you stuff anything and people assume you were in the kitchen for at least two hours. That’s just not the case with the above picture (a little Flank Steak Pinwheel action), which makes said picture the perfect fancy-pants dish to serve at your next shindig. People see the circular pattern and automatically assume you spent the whole day calculating recipes in the halls of MIT, simultaneously demonstrating that the Belousov-Zhabotinsky reaction does not just take place in a solution, but also in multi-phase systems (… and in nanoparticle self-organization of course).

Bottom line: this dish is oh-so-easy, and very, very tasty.

Here is the flank steak:
Butterfly the steak along the grain (to essentially get a thinner, larger flank steak), and then pound it to tenderize. Brush flattened steak with a mixture of minced garlic, parsley, sage, rosemary, and olive oil.
Lay slices of prosciutto on top.
Lay slices of provolone on top, then wrap.
Secure it with twine...
... and then skewers.
Slice, then season with salt and pepper.
Enjoy with some grilled veggies:


  1. I saw this on tastespotting...It looks delicious!

  2. I've seen these ready made in the butcher department and they're quite pricey. Thanks, I'm going to try these!