Grilled Stuffed Flank Steak

1. Combine oil, parsley, shallot, garlic, and sage in bowl.
2. Soak 8 to 12 wooden skewers in warm water to cover (you will need 1 skewer per inch of rolled steak length) for 30 minutes. Drain, dry, and set aside.
3. Lay steak on cutting board with grain running parallel to counter edge. Cut horizontally through meat, leaving 1⁄2-inch “hinge” along top edge. Open up steak and pound flat into rough rectangle, trimming any ragged edges. Rub herb mixture evenly over opened side of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from short edge, roll beef into tight log and place on cutting board seam side down.
4. Starting 1⁄2 inch from end of rolled steak, evenly space eight to twelve 14-inch pieces of kitchen twine at 1-inch intervals underneath steak. Tie middle piece first, then, working from outer pieces toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you.
5. Skewer beef directly through outer flap of steak near seam through each piece of twine, allowing skewers to extend 1⁄2 inch on other side. Using chef’s knife, slice roll between each piece of twine into 1-inch-thick pinwheels. Season pinwheels with salt and pepper.
   6A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   6B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
6. Clean and oil cooking grate. Place pinwheels on grill (hot side if using charcoal) and cook (covered if using gas) until well browned on both sides, 6 to 12 minutes, flipping halfway through cooking. Move pinwheels to cool side of grill (if using charcoal) or turn all burners to medium (if using gas). Cover and cook until meat registers 125 to 130 degrees (for medium-rare) or 130 to 135 degrees (for medium), 1 to 5 minutes.
7. Transfer pinwheels to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Remove and discard skewers and twine and serve.

GRILLED STUFFED FLANK STEAK WITH SPINACH AND PINE NUTS
Microwave 4 ounces chopped spinach, 1 tablespoon water, 1⁄2 teaspoon pepper, and 1⁄2 teaspoon salt in bowl until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Cool completely, then stir in 1⁄4 cup toasted pine nuts. Replace prosciutto with spinach mixture.

GRILLED STUFFED FLANK STEAK WITH SUN-DRIED TOMATOES AND CAPERS
Combine 1⁄2 cup drained and chopped sun-dried tomatoes, 1⁄2 cup shredded Asiago cheese, and 1⁄4 cup rinsed and chopped capers in bowl. Replace prosciutto with sun-dried tomato mixture.

HOW TO BUTTERFLY AND STUFF FLANK STEAK
1. Butterfly meat by cutting through steak horizontally, leaving 1⁄2-inch “hinge” along top edge.
2. Open up steak and pound flat into rough rectangle, trimming any ragged edges.
3. Rub with herb mixture; layer with prosciutto and cheese, leaving 2-inch border at top, Roll into tight log.
4. Place steak seam side down and tie with kitchen twine at 1-inch intervals, starting at center.
5. Skewer steak directly through each piece of twine, allowing skewer to extend 1⁄2 inch on opposite side.
6. Slice steak between pieces of twine into 1-inch-thick pinwheels.