Mains, Meat, Outdoor Cooking

Smoked Flank Steak Pinwheels with Prosciutto, Peppers & Walnut Pesto

Sam & Shauna
Recipe by Sam & Shauna

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Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time: 25 mins
  • Pre-Heat Time: 16 mins
  • Cook Time: 30 mins
  • Total time: 1h 11 mins
  • Skill Easy
  • Serves 6 people

Smoked Flank Steak Pinwheels with Prosciutto, Peppers & Walnut Pesto

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy, Nuts

Recipe tags

Ingredients

  • 1kg flank steak
  • 1 tbsp sea salt
  • 3 tbsp freshly ground black pepper
  • 16 slices provolone or mozzarella cheese
  • 120g prosciutto crudo, sliced
  • 1 x 460g jar roasted red peppers, drained
  • 250g asparagus
  • 200g Tenderstem broccoli
  • 2 tbsp olive oil

Walnut Pesto

  • 30g walnut halves/pieces
  • 100g  baby spinach, wilted
  • 35g wild rocket, roughly chopped
  • 50g Parmesan, grated
  • 1 garlic clove, peeled, minced
  • 60ml  olive oil, plus extra for drizzling
  • Zest and juice of ½ lemon

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Method

  • Step 1

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits in place, then close the lid.

  • Step 2

    Turn dial to GRILL, set temperature to HI and time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 7 minutes).  

  • Step 3

    When unit beeps and “ADD FOOD” is displayed, open the lid and place a barbecue-safe pan on the grill. Leave the lid open and add the walnut pieces to the pan. Dry toast the walnut pieces until they’ve taken on a little colour. Once toasted to your liking, remove walnuts from the heat and set aside. 

  • Step 4

    In a chopper, add the toasted walnuts along with all remaining pesto ingredients. Use the PULSE setting until you have a rough, spreadable, consistency. If you don’t have a chopper, use a pestle and mortar, until you achieve the same consistency. Transfer pesto to a bowl, then drizzle with a little extra oil. 

  • Step 5

    Butterfly the steak open – you want a long, rectangular piece that you can roll up to make pinwheels – then cover with cling film. With the flat end of a meat tenderiser, or a rolling pin, beat until it’s about 1cm thick. Combine the salt and pepper, then use to season the steak on both sides. 

  • Step 6

    Layer the cheese slices on top of the steak, then the prosciutto, followed by the peppers. Finish by spreading around half of the pesto on top. To roll the steak, start at one end, tucking tightly and rolling evenly as you go along. Tie into portions using butchers’ twine, tying it evenly spaced, around 4cm apart, then push a metal skewer through each portion. Using a sharp knife, slice into pinwheels and transfer to a baking tray. 

  • Step 7

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smokebox lid.  

  • Step 8

    Turn dial to GRILL. Select WOODFIRE FLAVOUR. Set temperature to HI and set time to 14 minutes. Close lid. Press START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes). 

  • Step 9

    While unit is preheating, toss the asparagus and broccoli in olive oil and sea salt. 

  • Step 10

     When the unit beeps and “ADD FOOD” is displayed, open lid and add the pinwheels to the grill. Close the lid to begin cooking. 

  • Step 11

    After 3 minutes use silicone-tipped tongs to flip the pinwheels. After 6 minutes, remove from grill and set aside then add asparagus and broccoli. 

  • Step 12

    Cook on HI for 8 mins, turning the veg over after 4 minutes. To serve, spread a little of the pesto on each plate, followed by the vegetables and finally a steak pinwheel.