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1
In a small bowl, combine the garlic, shallot, parsley, sage, and olive oil.
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2
Set aside this mixture aside.
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3
Use a sharp knife to butterfly the flank steak.
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4
Align the flank steak so that the grain runs parallel with the edge of the counter.
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5
Butterfly away.
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6
Basically, you are just cutting in half, horizontally, so its half as thick as it originally was.
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7
Finally, use a mallet to pound it thinly into a 9 inch x 12 inch rectangle.
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8
Spread the garlic mixture over the steak, leaving a 2 inch border around the edges.
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9
Layer on the prosciutto and then the provolone, and roll the whole thing up, making sure you end up with the seam side down.
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10
Tie and skewer the roll.
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11
Tie the roll in the middle.
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12
Then, tie a piece of twine 1/2 inch from the end.
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13
Repeat on the opposite end.
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14
Continue adding twine at 1 inch intervals, making sure to alternate sides after each time you tie.
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15
Your goal is to make sure the filling does not get squeezed out either end.
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16
Place skewers through the roll of beef on the bottom side, near the seam and through to the other side, very close to the twine.
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17
Using a sharp chefs knife, slice the roll between pieces of twine into 1-inch-thick pinwheels.
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18
Use wire cutters to trim the skewers to a more manageable size; about 1 inch sticking out on each side.
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19
Season pinwheels lightly with kosher salt and black pepper.
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20
Heat and oil your grill.
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21
Grill the pinwheels over a medium high heat, directly, for 3-6 minutes on one side.
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22
Using tongs, flip pinwheels, and grill until second side is well browned, 3 to 5 minutes longer.
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23
Remove from direct heat, and cook over indirect heat until the internal temperature reaches 125 degrees F. This will take 1 4 minutes.
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24
Remove pinwheels to a serving platter.
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25
Tent with foil and allow to rest for 5 minutes before serving.
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26
Remove the skewers and twine and enjoy!
