Pizzaiola-Style Flank Steak Pinwheels

Rolled flank steak filled with salami, cheese and greens topped with a spicy tomato sauce work for a meal or as an appetizer. Serve with a salad.


  • 1/2 cup flat leaf parsley leaves
  • 1 cup arugula or baby spinach, packed
  • 3/4-1 pound flank steak
  • 1/4 pound spicy Italian salumi, such as Calabrese salami, sliced and finely chopped
  • 1 cup sharp provolone cheese, shredded
  • 1/2 cup Pecorino cheese, shredded
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
  • 4 cloves garlic, thinly sliced or finely chopped, divided
  • 1 small chili pepper, seeded and finely chopped (optional)
  • 3-4 tablespoons onion, grated
  • 1 teaspoon dried oregano or marjoram (a scant 1/3 palmful)
  • 2 tablespoons double-concentrated tomato paste
  • 1/2 cup dry white or red wine
  • 1 can Italian plum tomatoes (28 ounces)
  • 2 tablespoons butter
  • 4 slices good-quality Italian or peasant-style bread
  • Chopped or torn basil, for garnish
  • Giardiniera (hot pickled vegetable salad), for garnish (optional)


Place a rack on top of a baking sheet and place it on the top shelf of the oven, then pre-heat the oven to 425°F. Heat a griddle pan or large cast iron skillet to medium-high heat.

Place the parsley and arugula in a food processor and pulse into a finely chopped mixture.

Prepare the steak by cutting it nearly in half horizontally and spread it open like a book.

Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with EVOO. Brown the meat all over in the hot griddle pan, 5-6 minutes, then transfer to the hot rack on top of the baking sheet and finish cooking the steak in the oven, 10-12 minutes more for medium-rare to medium doneness

While the meat cooks, in a saucepot over medium-high heat, add the EVOO. Add half of the garlic, chili pepper, onion and oregano and sauté for 2 minutes. Stir in the tomato paste for 30 seconds, then add the wine. Puree the tomatoes in the food processor and add to the sauce. Bring to a boil, then reduce the heat to simmer until thickened, 10 more minutes. Season with salt and pepper.

Melt the butter over low heat in a small saucepan with the remaining garlic. Toast the bread and brush liberally with garlic butter.

Slice the steak into thin wheels, discarding the string, and arrange it on the garlic toasts, topping with the sauce and some torn basil. Serve a little pickled giardiniera salad alongside in ramekins, for garnish.

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Rachael Ray