Cast iron
Hot pan, neutral oil. Sear cut-side down two minutes to set the spiral. Flip, two minutes on the other cut side. Roll to sear the outside for 30 seconds. Rest four minutes. The filling should be soft but not weeping.
Beef · Prepared
Flank steak pinwheels.
Butterflied flank pounded thin, layered with prosciutto and provolone, rolled, tied, and sliced. Grill-ready in five minutes.
I From the counter
About the flank steak pinwheels.
The Italian-American classic — braciole rolled from flank instead of top round, because the flank’s long grain gives every slice a spiral of meat and filling that stays intact on the fire.
We take a whole trimmed flank, butterfly and pound it to a quarter-inch, layer prosciutto di Parma, aged provolone, garlic, parsley and a drizzle of olive oil, then roll along the grain and tie off with butcher’s twine. Sliced 1" thick into individual pinwheels, four to six per tray depending on the flank.
One of the counter’s steady weeknight sellers. If we are out, we can prep a fresh batch in twenty minutes — call ahead and we will have them ready.
At a glance
BeefUSDA Prime flank steak, whole
FillingProsciutto di Parma · aged provolone · garlic · parsley
Cut1" pinwheels, four to six per tray
Prep time20 minutes if made fresh
Cook toMedium-rare to medium, 125 – 135°F
Cooking notes
How we’d cook it.
Grill
High direct heat, 90 seconds on each cut side. Roll to mark the outside. Total time under five minutes. Watch for the toothpick or twine — pull those before serving.
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24 hours’ notice for special cuts and dry-aged whole loins, 48 for whole-animal items and holiday standing orders. We hold the case for the order with your name on it — that is the counter conversation behind every cut.