Flank Steak Roll (Inspired by Jord Althuizen)

Flank steak, also known as Bavette de Flanchet, is incredibly flavorful and perfect for making rolls when cut flat. In the U.S., rolled dishes like stuffed wraps are often called pinwheels, which inspired this recipe: Flank Steak Pinwheels from the No Worries BBQ book by Jord Althuizen. We kept it slightly simpler and cooked it on the braai, but feel free to use any BBQ setup you prefer. Just don’t forget to use your meat thermometer!

Preparing the Flank Steak Roll

Blanch the spinach briefly in boiling water, then cool it immediately in ice water. Squeeze out as much liquid as possible and let it drain thoroughly. Lay the flank steak flat (on a cutting board or work surface) and use a sharp knife to cut it lengthwise, creating a butterfly cut. Open it up to form a large flat sheet of meat, ready to be topped and rolled—your base for the pinwheels!

Season the flank steak generously with coarse salt and freshly ground black pepper. Layer the prosciutto, mozzarella, sun-dried tomatoes, basil, and squeezed spinach evenly over the meat. Press everything firmly into place, then roll the steak tightly. Secure the roll with butcher twine tied in four places. Insert two skewers crosswise through the meat at each tie for added stability.

At this stage, you can cut the flank steak roll into four individual slices (between the ties and skewers) or grill the entire roll whole. We opted for the latter and sliced it after cooking.

Cooking the Flank Steak Roll on the BBQ

Preheat your BBQ for direct grilling at 200°C (390°F). Season the flank steak roll again with salt and black pepper. Grill briefly on the BBQ until the mozzarella melts and the steak reaches an internal temperature of about 54°C (130°F).

Slice into four pinwheels and serve. Your delicious flank steak rolls are ready to enjoy!