Hatch Chile Flank Steak Pinwheels

Chile Flank Steak Pinwheels

Hatch Chile Flank Steak Pinwheels

It’s fall. Who isn’t a fan of crisp weather, bold colors, pumpkin spice everything … and FOOTBALL. That’s right. The best thing about autumn is that it’s time to rally in the parking lots of our favorite stadiums and get our foodie on in big ways. It’s officially tailgating season.

From portable grills to full on elaborate kits, tailgating brings out the best of the pre-game community. It fires things up in a low-scale, barbecue cook-off way. The greatest thing about tailgating is that there aren’t rules about what you can make. Keep it simple or go as extravagant as you want. As long as it can be eaten before kick-off it’s fair game.

I decided to make a statement at our first local college gathering with a rolled flank steak recipe. Flank steak is lean, loaded with flavor, and grills up perfect with a variety of recipes. For this one, I made sure to trim a bit of excess fat on the cut and pound it really thin for a delicious meal that could feed a small army with only two pounds of meat. And it looked pretty darned fancy to boot!

Save those easy weenies for another day! This flank steak pinwheel is a guaranteed touchdown.

Hatch Chile Flank Steak Pinwheels
 
Ingredients
  • 2 pounds Certified Angus Beef ® brand flank steak
  • 1 tablespoon olive oil
  • 2 hatch chile peppers; stemmed, seeded and chopped
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • salt and pepper
  • ¼ pound Provolone cheese
  • ¼ pound Prosciutto, sliced thin
  • 1 tablespoon fresh parsley, chopped
  • Chimichurri for drizzling, if desired
Instructions
  1. Heat oil in a skillet over medium heat. Add the chopped chilis and shallot. Cook 3 to 5 minutes until tender. Stir in the garlic and cook 30 seconds longer. Remove from heat and allow to cool 5 to 10 minutes.
  2. Prep charcoal grill for indirect heat. Clean and oil grill grate.
  3. Pound the flank steak to ¼-inch thick between two sheets of plastic wrap. Remove the top layer of wrap and season the inside with a little salt and pepper.
  4. Arrange thin slices of Prosciutto over the steak. Top with a layer of cheese. Spoon the chile mixture over the cheese and sprinkle with a little salt, pepper and parsley.
  5. Starting with a long end, roll the steak tightly. Tie the steak every 2 inches with kitchen twine and shove any filling back into the edges if desired. Tie tips here.
  6. With the seam facing up, place the rolled steak on prepped and ready grill. Cover and cook 20 minutes.
  7. Open the grill and rotate 45 degrees. Cover and cook another 15 to 20 minutes, or until internal temp is 150 degrees F.
  8. Remove the steak from the grill and wrap in foil. Allow to rest for 10 minutes before slicing and serving.

Kita Roberts is a mountain biker, travel junkie, professional photographer and meat maven. See more of her fab food at GirlCarnivore.com.