Stuffed Flank Steak Pinwheels (Muffuletta-Style)
Butterflied flank steak rolled around New Orleans olive salad and Italian cold cuts, then sliced into pinwheels and charred on the grill.
š³ Cook: 15 min
Ingredients
| 2 to 2 1/2 lb | 905 g ā 1.1 kg | flank steak, trimmed of excess fat |
| ā | kosher salt and freshly ground black pepper | |
| 1 cup | 240 ml | New Orleans-style olive salad |
| 3 oz | 85 g | thinly sliced prosciutto |
| 3 oz | 85 g | thinly sliced capicola |
| 3 oz | 85 g | thinly sliced mortadella |
| 4 oz | 115 g | thinly sliced provolone cheese |
Instructions
- Lay the steak on a cutting board with the grain running parallel to the edge of the counter. Trim the left and right edges into a clean rectangle (reserve scraps for another use). Holding the steak flat, use a sharp boning knife to carefully butterfly it, leaving the back edge attached by 1/2 to 1/4 inch of meat. Open the steak up and flatten the seam gently with your hand to form a large, even rectangle.
- Season the exposed side with salt and pepper. Spread the olive salad evenly over the steak, leaving a 1-inch border at the top and bottom. Layer the prosciutto, capicola, mortadella and provolone over the steak, keeping the border clear.
- Carefully roll the steak away from you (the grain should now run width-wise), tightening as you go until it forms a cylinder. Let it rest seam-side down.
- Tie the roll tightly with twine every 1 1/2 inches. Insert a skewer through each piece of twine, then cut between the ties with a sharp knife to make the pinwheels. Season with salt and pepper.
- Light one chimney full of charcoal. When the coals are covered with gray ash, spread them over half of the coal grate (or set half the burners of a gas grill to high). Set the cooking grate in place, cover and preheat 5 minutes, then clean and oil the grate. 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 120Ā°F (49Ā°C) for medium-rare or 130Ā°F (54Ā°C) for medium. Rest 5 minutes, then serve.
- 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 120Ā°F (49Ā°C) for medium-rare or 130Ā°F (54Ā°C) for medium, lowering the heat if it smokes or scorches. Rest on a wire rack 5 to 10 minutes and serve.