These bite-sized pieces of steak are a meat eaters delight during a summer feast.
Directions for: Grilled Flank Steak Pinwheels with Dried Tomato Pesto
Ingredients
1 large flank steak
6 slices prosciutto
1 cup sundried tomatoes, preferably oil- packed and drained
1 jar capers, drained (325 mL)
1 Tbsp grainy mustard
1 bunch parsley or basil
Directions
1. Preheat your favourite grill to high.
2. Lay the flank steak on a sturdy work surface, cover it with multiple layers of plastic wrap and start pounding. A heavy skillet or the bottom of a saut pan will work well. Your goal is to smack the meat evenly until it's evenly flattened and doubled in size, approximately 12-inches long by 8-inches wide. This will take some time and it may be best to place your cutting board or work surface on the floor, protecting your kitchen!
3. Lay the slices of prosciutto on top of the meat, slightly overlapping them and press to secure them.
4. Put tomatoes, capers and mustard into a food processer and whiz until smooth. Add the parsley and continue to puree. Process until the mixture is smooth enough to spread easily, you may add a splash of olive if needed. Spread the pesto over the prosciutto layer leaving a 1-inch border at the top edge for a seam. Roll from the bottom of one long side, tightly into a 12-inch long cigar shaped log. Cut into 6 or 8 thick slices and pierce each one all the way through with a wooden skewer. Oil your grill, then grill the pinwheels for 5 minutes or so on each side.
See more: Lunch, Main, North American, Grill, Beef, Dinner, Pork, Barbeque, Tomatoes, BBQ