Ingredients

Makes 4 main-course servings

　　1 (1 1/2-lb) piece flank steak

　　3 tablespoons olive oil

　　4 oz very thinly sliced prosciutto

　　4 oz thinly sliced provolone

　　3/4 lb arugula, stems discarded

　　Accompaniment: lemon wedges

　　

Special Equipment

8 to 10 (6-inch-long) wooden skewers, soaked in water 30 minutes

　　

Step 1

Cover work surface with plastic wrap and put steak on it with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, using short slicing motions, butterfly steak by cutting it horizontally almost, but not all the way, in half, then open it like a book.

　　

Step 2

Cover steak with a double thickness of plastic wrap (about 2 feet long) and, using the flat side of a meat pounder (or using a rolling pin), gently pound meat 1/4 inch thick.

　　

Step 3

Discard top sheets of plastic wrap and turn steak on plastic wrap so grain of meat is running left to right, then rub 1 tablespoon oil onto steak and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak, then cover with cheese.

　　

Step 4

Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on filling, roll up steak tightly, then skewer steak, crosswise, at 1-inch intervals. Using a sharp knife, cut between skewers to make 1-inch-thick pinwheels. (End pieces will be about 1 1/2 inches thick. Trim if desired. For more about how to form beef pinwheels, see Time for Steak, Rattle, and Roll.)

　　

Step 5

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:

　　Hot: When you can hold your hand there for 1 to 2 seconds

　　Medium-hot: 3 to 4 seconds

　　Low: 5 to 6 seconds

　　If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

　　

Step 6

Grill pinwheels, cut sides down, on a well-oiled rack, turning over once (use a metal spatula to loosen), until beef is well browned outside but still pink inside and cheese is beginning to melt, 6 to 8 minutes total.

　　

Step 7

Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Serve on a platter, topped with pinwheels.

　　Cooks' notes:

　　•Pinwheels can be formed, but not cooked, 1 day ahead and chilled on a platter, loosely covered with plastic.

　　•If you aren't able to grill, pinwheels can be broiled on well-oiled rack of a broiler pan 4 to 6 inches from heat, turning over once, 6 to 8 minutes total.