Butterflying the flank steak was not easy – next time, I think I’ll have the butcher do it! But it’s really important to have a thin piece of meat for this!
1 flank steak, butterflied
Shredded mozzarella cheese
Salt & Pepper
Lay the butterflied flank steak on a cutting board. Place some plastic wrap over it and pound it thin.
Orient the meat so that it is running from right to left. Season with salt and pepper and drizzle some olive oil on it.
Lay the prosciutto slices on top, covering the whole surface.
Top that with the mozzarella cheese.
Starting from the left, roll up the steak nice and tight. Squeeze it to keep it tight.
Using a really sharp knife, cut the roll into individual pinwheels about 1 1/2″ wide.
Heat some olive oil in a frying pan.
Place the pinwheels flat on the pan. Cook on medium/high until browned on the bottom. Turn them over and brown the other side. If the meat isn’t cooked through all the way, lower the temperature and cover the pan. Cook until the meat is just cooked – do not overcook them!
Dress the arugula with olive oil, salt and pepper. Put it on your plate.
Top the salad with the pinwheels.