I’d been in a grilling rut lately, always making the same baked beans and smoked ribs for my friends and family. But then I came across some 6 year old recipes I wrote when I was obsessed with plank grilling, determined to try out every different essence of wood available and noting their different aroma profiles.
That’s when the idea for planked flank steak pinwheels struck me. Rolling up the steak with cheese, prosciutto, and roasted peppers sounded like the ideal flavor combination for a grilling plank recipe.
So, I gathered all of the ingredients and headed out to my grill. I preheated the grill for indirect heat and got to work butterfly the flank steak and seasoning it with lemon juice, salt, and pepper. Then, I covered the steak with slices of provolone cheese, prosciutto, and a roasted pepper stuffing that I had prepared earlier.
After carefully rolling up the steak and securing it with butcher twine, I placed the pinwheels on lightly charred wood grilling planks and placed them on the grill. As the pinwheels cooked, the aroma of the wood smoke and the sizzling meat filled the air, making my mouth water with anticipation.
After about 25 to 35 minutes, the pinwheels were cooked to perfection, with a juicy medium rare center and a crispy, caramelized exterior. I removed them from the grill and let them rest for a few minutes before slicing into them.
The end result was nothing short of spectacular. The combination of flavors and textures was truly amazing, thanks to the magic of plank grilling. I can’t wait to get back to grilling on planks and trying out new recipes.
- 1 Whole flank steak, about 2.5 lb
- 1 tbsp - Lemon juice
- 1 tbsp - Kosher salt
- 1 tbsp - Ground black pepper
- 9 slices Provolone cheese
- 2 ½ oz - Sliced prosciutto
- 12 Basil leaves
- 2 Wood grilling planks, preferably hickory or oak
Roasted Pepper Stuffing
- 2 tbsp - Extra virgin olive oil
- 2 Orange bell peppers, sliced
- 2 Shallots, diced
- 1 Garlic clove, minced
- 1 tsp - Red pepper flakes
- Salt and Black pepper to taste
- ¾ cup - Dry white wine
- In a skillet preheated with olive oil, sauté de bell peppers and shallots until golden brown.Add the garlic, hot pepper flakes and season with salt and pepper to taste. Pour dry white wine and simmer until most of the liquid has evaporated. Remove skillet from heat and set aside to cool completely;
- Preheat our grill for indirect heat at 350°F;
- Butterfly the flank steaks and season with lemon juice, salt and ground black pepper. Cover with sliced provolone cheese, prosciutto and top with the roasted pepper stuffing and Garnish fresh basil leaves;
- Roll the flank steak tightly and tie it with butcher twine at 6 or 7 places. Slice between the twine to separate into 6 to 7 pinwheels;
- Lightly char the wood grilling planks in your grill over direct heat for 3 to 5 minutes, then flip and move to indirect heat. Place the steak pinwheels on the planks’ charred side. Close the lid and cook until done to your liking. We prefer 125°F for medium rare, which takes about 25 to 35 minutes.
- Remove pinwheels from heat and let rest for 10 minutes before slicing.