Directions:
Combine garlic,
shallot, sage, grilling herbs, and olive oil in small bowl. Butterfly and pound
flank steak into rough rectangle. With steak positioned so that grain runs
parallel to edge of counter and opened side faces up, spread herb mixture
evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch
border along top edge. Cover prosciutto with even layer of cheese, leaving
2-inch border along top edge. Starting from bottom edge and rolling away from
you, roll beef into tight log and place on cutting board seam-side down.
Starting ½ inch from
end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine
at 1-inch intervals underneath steak. Tie middle string first; then working
from outermost strings toward 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 ½ inch
on opposite side. Using chef’s knife, slice roll between pieces of twine into
1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black
pepper.
Build a modified
two-level fire by arranging all coals over half of the grill, leaving the other
half empty. Position cooking grate over coals, cover grill, and heat rack
until hot, about 5 minutes. Grill is ready when side with coals is hot.
Grill pinwheels
directly over hot side of grill until well browned, 3 to 6 minutes. Using
tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes
longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook
until center of pinwheels registers 125 degrees on instant-read thermometer, 1
to 4 minutes (slightly thinner pinwheels may not need time on cooler side of
grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest
5 minutes. Remove and discard skewers and twine and serve immediately.
(Recipe Adapted from
Cook’s Illustrated)