Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto
Butterflied flank steak layered with Ligurian pesto, pine nuts, prosciutto and mozzarella, rolled into pinwheels and grilled until charred and juicy.
🍳 Cook: 15 min
Ingredients
| 2 to 2 1/2 lb | 905 g – 1.1 kg | flank steak, trimmed of excess fat |
| — | kosher salt and freshly ground black pepper | |
| 1 recipe | Classic Ligurian pesto | |
| 3/4 cup | 180 ml | toasted pine nuts |
| 3 oz | 85 g | thinly sliced prosciutto |
| 4 oz | 115 g | thinly sliced low-moisture mozzarella cheese |
| — | extra-virgin olive oil |
Instructions
- Lay the steak on a cutting board with the grain running parallel to the counter edge. Trim the sides into a clean rectangle (reserve scraps). Holding it flat, carefully butterfly the steak with a sharp boning knife, leaving the back edge attached by 1/2 to 1/4 inch of meat. Open it up and flatten the seam gently to form a large, even rectangle.
- Season the exposed side with salt and pepper. Spread half the pesto evenly over the steak, leaving a 1-inch border top and bottom. Sprinkle with the pine nuts, then layer the prosciutto and mozzarella, keeping the border clear.
- Roll the steak away from you (the grain should now run width-wise), tightening as you go into a cylinder. Rest it seam-side down.
- Tie the roll tightly with twine every 1 1/2 inches. Push a skewer through each piece of twine, then cut between the ties to make pinwheels. Season with salt and pepper.
- Light one chimney full of charcoal. When covered with gray ash, spread the coals over half the coal grate (or set half a gas grill's burners to high). Set the grate in place, cover and preheat 5 minutes, then clean and oil it. Place the pinwheels on the hot side and cook without moving until well charred, about 3 minutes. Flip and char the second side about 3 minutes more. Move to the cooler side, cover, and cook until an instant-read thermometer reads 120°F (49°C) for medium-rare or 130°F (54°C) for medium. Rest 5 minutes and serve with the remaining pesto and a drizzle of olive oil.
- To finish indoors instead: heat 2 tablespoons vegetable or canola oil in a large stainless-steel or cast-iron skillet over high heat until shimmering. Add the pinwheels and cook without moving until well browned, about 3 minutes. Flip and continue until the second side is browned and the thermometer reads 120°F (49°C) for medium-rare or 130°F (54°C) for medium, lowering the heat if it smokes or scorches. Rest on a wire rack 5 to 10 minutes and serve.