Beef · Prepared
Flank steakpinwheels.
Butterflied flank pounded thin, layered with prosciutto and provolone, rolled, tied, and sliced. Grill-ready in five minutes.
From the counter
About flank steak pinwheels.
The Italian-American classic. Braciole rolled from flank instead of top round — 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 to ¼", 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. Ready to hit a hot pan or a screaming grill straight out of the case. The filling melts, the meat sears fast, the whole thing eats between medium-rare and medium.
One of the counter's steady weeknight sellers. If we're out, we can prep a fresh batch in 20 minutes — call ahead and we'll have them ready.
At a glance
Beef
USDA Prime flank steak, whole
Filling
Prosciutto di Parma · aged provolone · garlic · parsley
Cut
1" pinwheels, four to six per tray
Prep time
20 minutes if made fresh
Cook to
Medium-rare to medium (125-135°F)
In the case
Cooking notes
How we'd cook it.
01 · Method
Cast iron
Hot pan, neutral oil. Sear cut-side down 2 minutes to set the spiral. Flip, 2 minutes on the other cut side. Roll to sear the outside 30 seconds. Rest 4 minutes. The filling should be soft but not weeping.
02 · Method
Grill
High direct heat, cut-sides get 90 seconds each. Roll to mark the outside. Total time under 5 minutes. Watch for the toothpick or twine — pull those before serving.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.