Preheat & Prepare Equipment

Preheat your griddle or grill to 400°F. If grilling, set up for direct heat.

Prepare the Main Protein

1. Lay the flank steak flat on a cutting board. Carefully butterfly it open by slicing it across the grain from one side to the other, being careful not to cut all the way through.
2. Lay a piece of plastic wrap over the steak and use a meat mallet to pound it evenly to about ¼ inch thickness. Trim or square up the edges for uniformity.
3. Remove the plastic and season the inside of the steak generously with “Our Bad” Rub.

Prepare the Filling

1. Layer provolone slices evenly across the steak.
2. Add a layer of fresh basil leaves, stems removed.
3. Sprinkle on sun-dried tomatoes, and drizzle a bit of the oil from the tomato jar for extra flavor.

Roll and Secure

1. Starting from the shorter end, roll the steak up tightly, tucking as you go to keep the filling intact.
2. Use butcher’s twine to tie the roll every 2 inches. Optionally, insert wooden skewers through the roll before slicing.
3. Slice the rolled steak into individual pinwheels, about 1–1.5 inches thick.
4. Season the outsides of each pinwheel with a little more “Our Bad Rub”.

Cooking Instructions

Griddle Method:

1. Place pinwheels on the hot griddle and sear for 5 minutes per side.

Grill Method:

1. Place pinwheels directly over the hot grill grates and cook for 5–6 minutes per side, watching for flare-ups and rotating as needed.
2. For medium-rare, cook to an internal temp of 130°F. For medium, remove at 140°F.
3. Remove from heat and let rest for 10 minutes before serving.

Serving Instructions

Serve hot and juicy with melted cheese and vibrant basil in every bite. These pinwheels pair perfectly with a light bed of angel hair pasta tossed in olive oil, garlic, and a touch of the sun-dried tomato oil for a balanced and flavorful plate.