Serves 1
Directions
- 1Lay out the flank steaks on a cutting board.
- 2Cover the flank steaks with butcher paper.
- 3Pound the flank steaks to tenderize them.
- 4Spread pesto evenly over each flank steak.
- 5Lay slices of provolone cheese over the pesto.
- 6Place slices of prosciutto over the provolone cheese.
- 7Roll up each flank steak tightly.
- 8Insert skewers through the rolled steaks to secure them.
- 9Cut the rolled steaks into individual pinwheels.
- 10Season the pinwheels with salt.
- 11Place the pinwheels on the grill over direct heat.
- 12Grill the pinwheels, turning them periodically to ensure even cooking.
- 13Add green onions to the grill to cook alongside the pinwheels.
- 14Remove the cooked pinwheels from the grill.
- 15Chop fresh parsley.
- 16Chop green onions.
- 17Combine chopped parsley, green onions, and garlic in a bowl.
- 18Squeeze fresh lemon juice into the herb mixture.
- 19Drizzle olive oil into the herb mixture and stir to combine.
- 20Slice the grilled pinwheels into smaller pieces.
- 21Top the sliced pinwheels generously with the fresh herb sauce.
Ingredients
- flank steak
- pesto
- provolone cheese
- prosciutto
- salt
- chopped parsley
- chopped green onions
- chopped garlic
- lemon
- olive oil
Equipment
grillmalletcutting boardskewerknifetongsbowl
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