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Flank Steak Pinwheels with Grilled Polenta and Sautéed Mushrooms

Flank Steak Pinwheels with Grilled Polenta and Sautéed Mushrooms

Kick off Memorial Day weekend and grilling season with Flank Steak Pinwheels with Grilled Polenta and Sautéed Mushrooms. This dish blends American grilling with Italian flavors, using affordable flank steak, sliced thin and stuffed with delicious Italian ingredients for a tender, juicy result.

Decide whether to slice the steak before or after grilling based on your equipment. Use a flattop grill for pre-slicing; a regular grill for cooking it whole to prevent cheese from melting out.

Grilled polenta is a lighter, summer-friendly alternative to the creamy version, pairing perfectly with the steak. Sautéed mushrooms add a rich, earthy touch to complete the meal. Simple ingredients and easy prep make this the ideal start to grilling season!.

Difficulty: Medium

Time of Preparation: 1hour

Time of Cooking: 1 hour and 30 minutes

Doses for: 6 people

INGREDIENTS

2 x 2lbs flan steak

4 tablespoon BBQ rub/seasoning

12 slices provolone cheese

2 cups Parmigiano Reggiano, sliced with a vegetable peeler

4 oz Prosciutto di Parma

4 cups arugula

1 lemon

1 bag (500g) Polenta Divella

1 can (800g)  Funghi misti trifolati

1 shallot

2 garlic cloves

¼ cup parsley

Extra Virgin Olive oil – Umbria

Salt

Black pepper

 

PREPARATION

Pinwheels work best with flank steak because of its size.  Most stores sell this cut of steak in a 2 -inch chunk.  For this recipe, we used two flank steaks.

1. To create a thin layer, you’ll have to butterfly it (or you can ask your butcher to do it). Slowly and carefully slice the chunk horizontally across most of it.  Next open it up and make sure it lays flat. 

2. Season with your favorite rub, salt and pepper.

3. Start layering with slices of prosciutto followed by Provolone, Parmigiano Reggiano, sliced with a vegetable peeler and arugula leaves.

4. Drizzle some olive oil and lemon juice on top of the salad.

5.To roll the pinwheel, start from the shorter side and start rolling down.  Make sure to keep everything tightly in place as you roll.  This will ensure the ingredients stay packed together after slicing. To make sure it stays tight and holds together, use some butcher twine around the roll, two inches apart.

6.Wrap tightly in plastic wrap and place in the fridge while you prep the rest of the ingredients.

7.Cook the polenta accordingly to the instructions. The perfect ratio is usually 3 parts water to 1 part polenta. Bring the desired amount of water to a boil. Season with salt and slowly pour in the polenta mixing with a whisk to prevent lumps from forming.

8.Once the polenta is thick and cooked all the way, season it with salt and pepper and transfer it to a baking tray. Using a spatula, flatten it out on. Let it cool at room temperature for at least one hour. When cooled transfer it to a cutting board and slice it in 2x4 strips.

9.Cook it on the grill on both sides until char and crispy.

10.Drain the mushrooms from the oil. Heat a sauté pan on high heat and add the mushrooms to the pan. Thin slice the shallots and the garlic. Then add them to the mushrooms.

11.Cook for 10 minutes, then add the parsley.

12.Get the grill at a very high heat. Remove the pinwheel from the plastic wrap. Season with more salt, pepper and rub. Cook it on the grill to give a nice sear all around.

13. Lower the heat of the grill and keep on cooking on indirect heat until the temperature at the center is 135F. The outside of the meat will be overcooked, but still juicy and tender. The middle will be perfect.

14. Rest for 10 minutes before slicing it.

 

 

 

 

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