Stuffed Flank Steak Pinwheels – guest post with Jeremy Anderson

I recently returned from a visit with my friends Julie and Jeremy in Paris.  I was fortunate enough to be able to eat quite a few meals that Jeremy prepared, and one night he made his famous stuffed flank steak.  In France they don’t have a flank cut of meat, so he had to use a bavette instead, but I don’t think it makes a difference.  There is so much flavour here, with the pesto, prosciutto and smoked cheese.  We ate it with a lovely tomato and bocconcini salad. The recipe calls for grilling this, but I agree with Jeremy that you don’t want to lose the oozing cheese to the grill, so he just put it under the broiler instead.

What you need:

• 1  flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
• salt and freshly ground black pepper
• 1 cup pesto (make a double batch of this recipe or another favourite)
• 3 ounces thinly sliced prosciutto
• 4 ounces thinly sliced smoked Leederhammer cheese or another smoked cheese
• extra-virgin olive oil
• kitchen twine
• long toothpicks

What you  do:

1. Butterfly the steak using this method, then salt and pepper it.
2. Layer the cheese and prosciutto over the steak.
3. Roll the steak, tightening as you go, and leave it seam-side down.  Tie kitchen twine around the roll every 1 & 1/2 inches.  Poke a toothpick through each piece of twine in order to hold the pinwheels together once they are cut.
4. Slice the roll halfway between the pieces of twine and place the rolls onto a baking sheet.  Salt and pepper them and drizzle with a little olive oil if  you wish.
5. Put the broiler on, and when it is hot place the baking pan in the middle of the over and broil  each side for about 5 minutes.  You can alter this time if it seems to be cooking quickly.
6. Remind your guests to remove the toothpicks before they enjoy your masterpiece, and serve with pesto on top, or without.