1/2 t ground black pepper, plus more for seasoning
1T water
1/2 t salt
3 medium garlic cloves, minced or pressed
2 T fresh parsley leaves, finely minced
1 t sage leaves, finely minced
2 T olive oil
1 flank steak, 2-2 1/2 lb.
4 oz thinly sliced provolone
1 small shallot, minced, about 2 T
salt for seasoning
1/4 C pine nuts
butcher's twine
8-12 skewers, soaked in water 30 minutes
Instructions
Place spinach, pepper, water, and salt in bowl; microwave covered, until spinach is wilted and decreased by half, 3-4 minutes. Cool completely. Place in paper towels, squeeze dry. Stir in pine nuts, set aside.
Combine garlic, shallot, parsley, sage and olive oil in small bowl. Butterfly and pound steak into rough rectangle.Position steak so that grain runs parallel to edge of counter, open side facing up. Spread herb mixture evenly over surface of steak, leaving 2 inch border along top edge.Cover with even layer of cheese, leaving a 2 inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log. Place on cutting board seam side down.
Starting 1/2 inch from end of rolled steak, evenly space 8-12 14 inch pieces of butcher's twine at 1 inch intervals underneath steak. Tie middle string first; then working from outermost strings towards center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend 1/2 inch on opposite side. Slice roll between pieces of twine into 1 inch thick pinwheels. Season pinwheels lightly with salt & pepper.
Start charcoal. When lit arrange coals on one side of grill.
Grill pinwheels over direct heat until well browned, 3-6 minutes. Turn pinwheels, cook other side until well browned. Transfer meat to other side of grill, cover. Cook until center of meat is 125 degrees on instant-read thermometer, 1-4 minutes. Transfer to large plate, tent loosely with foil, let rest 5 minutes. Remove skewers and twine, serve immediately.
Originally Submitted
8/31/2009
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