Ingredients:

  • 2 lbs flank steak, trimmed
  • 2 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp neutral oil
  • 2 cups fresh basil leaves, packed
  • 1/4 cup toasted pine nuts
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 lemon, zested
  • 4 oz prosciutto, thinly sliced
  • 6 oz low-moisture part-skim mozzarella, thinly sliced
  • 1/2 cup panko breadcrumbs

Instructions:

  1. Lay the flank steak flat and, with your hand on top, slice horizontally through the middle, stopping about 1 cm from the edge so it opens like a book. Note: Don't cut all the way through or you'll have two separate steaks.
  2. Tenderize and season. Place plastic wrap over the opened steak and pound it gently with a mallet until it's a uniform thickness. Season both sides generously with 2 tsp Kosher salt and 1 tsp black pepper. Wait 15 minutes until the salt dissolves.
  3. Prepare the intensity filling. Pulse the basil, toasted pine nuts, garlic, Parmigiano Reggiano, lemon zest, and olive oil in a food processor until it forms a thick paste. Note: Keep it chunky for better texture.
  4. Layer the flavors. Spread the pesto over the inside of the steak, leaving a 2 cm border at the edges. Top with a single layer of prosciutto, then the mozzarella slices, and finally sprinkle the panko breadcrumbs evenly over the top.
  5. Roll and secure. Starting from the bottom, roll the steak up tightly along the grain. Roll it until it forms a tight cylinder. Tie the roll with kitchen twine every 2.5 cm (1 inch).
  6. Slice into pinwheels. Using a very sharp knife, cut between the pieces of twine to create individual pinwheels. Each one should have its own piece of string holding it together.
  7. Sear the exterior. Heat 2 tbsp neutral oil in a large skillet over medium high heat. Sear 3 minutes per side until a deep brown crust forms.
  8. Finish in the oven. Move the pan to a preheated oven at 180°C (350°F). Bake 5 to 8 minutes until the internal temperature hits 54°C (130°F).
  9. The mandatory rest. Transfer the pinwheels to a board. Let them rest 10 minutes until the juices settle.
  10. Serve and enjoy. Snip the strings and serve immediately while the cheese is still velvety.