Provolone Pinwheel Skirt Steak

When Donald suggested we try something different with steak, I was honestly skeptical. But then I discovered this muffuletta-style grilled stuffed flank steak at a restaurant in Manhattan, and I couldn't stop thinking about how to recreate it at home.

Jump to:

• Why You Will Like This Muffuletta-Style Grilled Stuffed Flank Steak
• Ingredients For Muffuletta-Style Grilled Stuffed Flank Steak
• How To Make Muffuletta-Style Grilled Stuffed Flank Steak
• Tips For Perfect Muffuletta-Style Grilled Stuffed Flank Steak
• Storage And Reheating
• Variations And Substitutions For This Stuffed Flank Steak
• FAQs About Muffuletta-Style Grilled Stuffed Flank Steak
• Recipes You May Like
• Final Thoughts
• Muffuletta-Style Grilled Stuffed Flank Steak

The beautiful thing about this recipe? It looks restaurant-quality impressive but tastes like a cozy dinner at an Italian trattoria. You get all those amazing flavors—salty salumi, creamy provolone, and that tangy olive salad—wrapped up in tender steak. When I made it for the first time last spring, Alex actually put his phone down during dinner. That's how good this is.

The best part is that while it looks fancy, it's totally manageable once you understand the butterfly technique. I was nervous about it too, but after I walked through it slowly, I realized it's not nearly as complicated as it sounds. If I can do it without years of fancy cooking training, so can you.

If you're looking for more steak ideas, you might also enjoy my chimichurri skirt steak recipe, which has that same restaurant-quality feel with simple ingredients.

Why You Will Like This Muffuletta-Style Grilled Stuffed Flank Steak

• It looks fancy but it's totally doable. The pinwheel presentation makes it look like you spent hours in the kitchen when you really didn't.
• Loaded with Italian flavors. Prosciutto, capicola, mortadella, and that briny olive salad create an amazing flavor combination that tastes so much more interesting than plain steak.
• Feeds a crowd. This recipe serves 4 to 6 people, making it perfect for weeknight dinners with family or impressing guests at a backyard gathering.
• Grilled to perfection. The quick sear on high heat creates that gorgeous crust while keeping the inside tender and juicy.
• Works indoors or out. No grill? No problem. You can finish these in a cast iron skillet on the stovetop.
• Comes together faster than you'd think. From start to table in about 40 minutes total.

Ingredients For Muffuletta-Style Grilled Stuffed Flank Steak

• 1 whole flank steak, 2 to 2 ½ pounds (trimmed of excess fat)
• Kosher salt and freshly ground black pepper
• 1 cup New Orleans-style olive salad
• 3 ounces thinly sliced prosciutto
• 3 ounces thinly sliced capicola
• 3 ounces thinly sliced mortadella
• 4 ounces thinly sliced provolone cheese
• 2 tablespoons vegetable or canola oil (if finishing indoors)

Note: You can find the olive salad in the international aisle of most grocery stores. I use Mezzetta or Loriva brands, but any good quality New Orleans-style olive salad works.

How To Make Muffuletta-Style Grilled Stuffed Flank Steak

Step 1: Butterfly Your Steak Properly

This is the part that feels scary but really isn't. Place your steak on a cutting board with the grain running parallel to the edge. Take a sharp boning knife and carefully cut horizontally into the thickest part of the steak, keeping the back edge attached by about ½ inch. Think of it like opening a book.

Honestly, the key here is patience. Don't rush this step. Once you've made the cut, gently open the steak and flatten it out with your hand. It should look like one large, relatively thin rectangle. If you're nervous, ask your butcher to butterfly it for you—that's totally fine too.

Step 2: Season and Layer Your Fillings

Pat the steak dry with paper towels, then season the exposed side with salt and pepper. Spread that olive salad evenly over the steak, leaving about a 1-inch border at the top and bottom (this helps when you roll it).

Now layer your meats and cheese. Start with the prosciutto, then capicola, then mortadella, and finish with the provolone. The order doesn't really matter, but I like putting the cheese on top so it gets a little melty. Again, leave that 1-inch border.

Step 3: Roll and Tie Tightly

This is where it all comes together. Starting from the side closest to you, carefully roll the steak away from you, keeping it snug as you go. You want a tight cylinder, not a loose roll. The grain should now run width-wise instead of lengthwise.

Place it seam-side down on your work surface. Using butcher's twine, tie the roll evenly every 1 ½ inches. Make these ties snug but not so tight that you're squishing out the filling. Insert a wooden skewer through each piece of twine—this prevents the twine from sliding and helps you know where to cut.

Step 4: Cut Into Pinwheels

With a sharp knife, carefully cut between each tie to create these gorgeous pinwheel steaks. Season both sides generously with salt and pepper. This is the moment where it looks restaurant-quality.

Step 5: Grill Your Pinwheels

If you're using a charcoal grill, light one chimney of charcoal and let it get fully covered with gray ash. Spread it evenly over half your grill grate. For gas grills, set half the burners to high heat. Let your grill preheat for 5 minutes, then clean and oil the grating.

Place your pinwheels on the hot side of the grill. Here's the important part: don't move them. Let them sit for about 3 minutes until you get a beautiful char on the first side. Flip once and char the other side for another 3 minutes.

Move them to the cooler side of the grill, cover it, and cook until the internal temperature reaches 120°F for medium-rare (which is what I prefer). This usually takes another 5 to 8 minutes depending on thickness.

Step 6: Rest Before Serving

Transfer to a plate and let them rest for 5 minutes. This is so important because it lets the juices redistribute, making them extra tender. While they're resting, you've got time to finish up sides or pour drinks.

Tips For Perfect Muffuletta-Style Grilled Stuffed Flank Steak

Use quality salumi. Don't skip on the cured meats. Get them sliced fresh at the deli counter, not pre-packaged. The flavor difference is real.

Keep everything cold until cooking. Assemble your pinwheels and keep them in the fridge until you're ready to grill. This prevents the cheese from leaking out prematurely.

Invest in a meat thermometer. Seriously. It removes all the guesswork and you'll nail the doneness every time. I use an instant-read digital one and it's changed my cooking.

Don't skip the resting time. I know you're excited to eat, but those 5 minutes make a huge difference in tenderness. Plus it gives you time to get everything else ready.

Here's something I've learned the hard way: if your flank steak is really thick, you might need to pound it slightly to even out the thickness before butterflying. I did this once with a particularly chunky steak and it rolled so much more evenly.

Storage And Reheating

You can store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a 325°F oven for about 10 minutes until warmed through. They won't be quite as perfect as fresh-grilled, but they're still delicious cold the next day too.

If you have raw pinwheels assembled, you can refrigerate them for up to 24 hours before grilling, or freeze them for up to 2 weeks. Just add a few extra minutes to the grill time if cooking from frozen.

Variations And Substitutions For This Stuffed Flank Steak

No grill? No problem. Heat 2 tablespoons of oil in a large cast iron skillet over high heat. Sear the pinwheels for 3 minutes per side until golden brown, then finish in a 400°F oven for 5 to 8 minutes.

Different meats? You can swap the salumi for roasted red peppers, sun-dried tomatoes, and fresh basil if you want a vegetarian version. Spinach and garlic work beautifully too.

Skip the olive salad. Some people make this with sun-dried tomato pesto or even a simple herb butter mixed with garlic. The flexibility is part of what makes this recipe so great.

FAQs About Muffuletta-Style Grilled Stuffed Flank Steak

What Is The Best Way To Butterfly Flank Steak For Stuffing?

The secret is using a sharp boning knife and going slow. Lay the steak with the grain running parallel to the edge of the counter. Make a horizontal cut into the thickest part, keeping about ½ inch still attached at the back edge. You're essentially creating a hinge. Gently open it like a book and flatten with your hand. If you're still nervous, ask your butcher to do it—they do it in seconds and usually for free or a small fee.

Can I Make This Muffuletta-Style Grilled Stuffed Flank Steak Ahead Of Time?

Absolutely. You can assemble the pinwheels up to 24 hours ahead and keep them in the fridge. This is actually helpful because it gives the flavors time to meld. You can also freeze them for up to 2 weeks. Just thaw in the fridge before grilling, or add a few extra minutes if cooking from frozen.

What Can I Use Instead Of Salumi In Stuffed Flank Steak?

If you don't eat pork, try sliced turkey breast or chicken breast. You could also use roasted red peppers, sun-dried tomatoes, fresh spinach, grilled vegetables, or even caramelized onions. The concept is the same—you're layering flavors and textures inside that steak.

How Do I Keep Stuffed Flank Steak Pinwheels From Falling Apart On The Grill?

Tie them securely with butcher's twine every 1 ½ inches and insert wooden skewers through the knots. Make sure your ties are snug but not strangling. Also, don't flip them too much—sear the first side, flip once, and move to the cooler side. The less handling, the better.

Recipes You May Like

• Cowboy Butter Skirt Steak - If you love steak with amazing flavors, this garlic herb butter version is incredible and ready in 20 minutes.
• Korean Bulgogi Skirt Steak - Another steak recipe that feels fancy but comes together quickly with an amazing sauce your family will request constantly.
• Coffee-Rubbed Skirt Steak - A unique take on steak that brings out deep, rich flavors that honestly surprised everyone at our table.

Final Thoughts

I won't lie—the first time I made this muffuletta-style grilled stuffed flank steak, I was nervous about butterflying the meat. But once I walked through it slowly and just committed to the process, it became one of my favorite go-to recipes for impressing people. Donald actually asked when we're making it again, which from him is basically a five-star review.

The beauty of this recipe is that it looks like restaurant-level cooking but tastes like home. Your family gets those amazing Italian-deli flavors, the impressive presentation, and a meal that comes together in less than an hour. That's exactly the kind of recipe I love sharing with you.

Try this one soon, and let me know how it turns out in the comments. I'd love to hear what variations you try or if you have questions about the butterfly technique. Save it to Pinterest too so you can find it easily next time you're planning something special for dinner.

Print