-
1
Lay steak on a cutting board with grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
-
2
Season steak on exposed side with salt and pepper. Spread olive salad evenly over steak, leaving a 1-inch border at the top and the bottom. Layer prosciutto, capicola, mortadella, and Provolone over steak, leaving the border at the top and bottom.
-
3
Carefully roll the steak away from you (the grain should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
-
4
Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
-
5
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
-
6
and
-
7
the grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer. Transfer to cooler side of grill, cover, and cook until an instant read thermometer inserted into the center registers 120u00b0F for medium-rare or 130u00b0F for medium. Transfer to a platter, let rest for five minutes, and serve.
-
8
Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add pinwheels and cook without moving until well browned on first side, about 3 minutes. Flip pinwheels and continue cooking until second side is browned and an instant read thermometer registers 120u00b0F for medium-rare or 130u00b0F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes. Serve.
