Beef Pinwheels with Arugula Salad

Ingredients

• •1½ lb flank steak
• •3 tablespoons olive oil
• •4 oz prosciutto
• •4 oz provolone
• •¾ lb arugula
• •1 serving lemon wedges
• •8 pieces wooden skewers
• •30 minutes soaking time

Cooking Instructions

1. 1.

   Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book.

   5 min

2. 2.

   Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick.

   5 min

3. 3.

   Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese.

   5 min

4. 4.

   Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired. For more about how to form beef pinwheels, see Time for Steak, Rattle, and Roll.)

   10 min

5. 5.

   Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

   15 min

6. 6.

   Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total.

   8 min

7. 7.

   Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels.

   3 min