How to Broil Pinwheel Beef Steaks

Bistecca alla Florentine, or beef prepared in the style of Florence, Italy, refers to a flank steak preparation involving Parmigiano-Reggiano, smoky bacon, fresh spinach and olive oil. The pinwheel technique entails rolling a tenderized flank steak around the spinach and cheese and securing the preparation with wood picks. Broiling finishes pinwheel beef steaks within 12 minutes, compared to the average cooking time of 18 minutes with conventional roasting.

Things You'll Need

• 1-1/2 pound flank steak
• 10 slices applewood-smoked bacon
• Kosher salt
• Freshly ground black pepper
• Olive oil
• Wood skewers
• Chopped fresh parsley

Instructions

1. Place the flank steak on the cutting board and cover with a piece of plastic wrap. Using a kitchen mallet, flatten the steak, using glancing blows directed outward, until it measures approximately 1/4-inch thick.

2. Render 10 slices of smoked apple-wood bacon in a skillet over medium heat until cooked, but not crisp. Degrease the bacon on a plate lined with paper towels and set aside.

3. Season the flank steak to taste with kosher salt and freshly ground black pepper. Sprinkle 1/4 cup Parmigiano-Reggiano over the steak, and place the bacon over it in rows.

4. Distribute 1/4 cup chopped fresh spinach over the bacon followed by a drizzle of olive oil. Sprinkle 1/4 cup Parmigiano-Reggiano over the spinach.

5. Grasp one end of the flank steak, and, working in an outward motion, roll it tightly and secure it with wooden skewers at 1-inch intervals. Place the oven rack on the highest level in the oven and heat the broiler.

6. Coat a sheet pan with a thin layer of olive oil. Slice the rolled flank steak in between the skewers to create pinwheels. Place each skewered pinwheel, spaced a minimum of 1 inch apart on the sheet pan. Place the sheet pan on the oven rack.

7. Broil the pinwheels for five minutes, turn them over, and broil for an additional five minutes. Remove the sheet pan from the oven.

8. Remove the skewers from the steak pinwheels. Finish with chopped fresh parsley and a drizzle of olive oil.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
• Food Network: Flank Steak Pinwheels