AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Caprese Flank Steak Takes The Classic Italian Salad To The Grill

Grilled Caprese salad stuffed flank steak pinwheels plated

Try this grilled meaty twist on Italian Caprese salad

Our Pitmaster Club members post recipes in The Pitmaster Club forum, and occasionally we ask for permission to share the best recipes with the public. Here is an outstanding recipe from Attjack that uses a nifty tie-off technique he learned at SeriousEats.com. Recipe adapted for publication by Steve Nelson.

Grilled Caprese Salad Stuffed Flank Steak Pinwheels Recipe


Grilled Caprese salad stuffed flank steak pinwheels plated
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.87 from 15 votes
On a hot summer day, a simple Italian Caprese salad of sliced fresh mozzarella, tomatoes, and sweet basil seasoned with salt and olive oil makes a fantastic snack or first course. The combo is equally delicious with grilled flank steak. This recipe combines the two in a butterflied and rolled flank steak cut into pinwheels and grilled hot and fast. Salad, meet grill. Grill, salad.

Serve with: a burgundy.


Course:
Main Course
Cuisine:
Italian

Makes:

Servings: 6 servings

Takes:

Prep Time: 45 minutes
Cook Time: 20 minutes

Ingredients

  • 1 flank steak (approximately 3-4 pounds(1.4 to 1.8 kg))
  • Morton Coarse Kosher Salt
  • finely ground black pepper
  • Olive oil to taste
  • Balsamic reduction to taste (see note below)
  • 8 ounces halved cherry tomatoes
  • 3 ounces fresh basil leaves, stems removed
  • 8 ounces sliced fresh mozzarella
Notes:
About the balsamic reduction. To make balsamic reduction, simmer 1 cup (236.6mL) balsamic vinegar in a sauce pot over medium heat until it thickens and reduces in volume by about half (to about 1/2 cup (118.3mL)). You can add sliced garlic or herbs to flavor the reduction if you like. You can also buy balsamic reduction in some well stocked grocery stores.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Trim up your flank steak to square it off, and butterfly it by cutting along the long edge with your knife parallel to the cutting board with your other hand on top of the steak. Don't cut all the way through to the other side. The idea is to open it up like a book. Once cut, fold out the meat and flatten it so that you end up with a nice big sheet of beef. Season both sides of the meat with salt and pepper or with your favorite seasoning..
  • Drizzle olive oil and balsamic reduction onto the meat to taste. Add the diced tomatoes evenly across the flank steak. Add the basil in an even layer. Then arrange the fresh mozzarella on top of the basil..
  • Now roll it up from long side to long side, keeping the roll as tight as you can. Tie it off with butcher twine, spacing the strings about 1-1/2 inches (2.5 to 3.8cm) apart. Push skewers through the roll with each skewer near the butcher twine. Then trim the ends of your skewers and remove any loose strings. Now cut between the skewers to create 1-1/2" (2.5 to 3.8cm) thick pinwheels. Each pinwheel should then be held together by the skewers and strings..
  • Season the pinwheels generously with salt and pepper on both sides..
  • Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F (204.4°C) on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F (204.4°C) on the indirect side.
  • Cook. Grill the steaks over the direct heat side of the grill in order to sear and brown the meat quickly and seal in the cheese. Keep the grill hot. If your temperature is too low, the cheese will melt and ooze out. Flip the steaks and sear the other side until the meat registers 120ºF (48.9°C) for medium rare or 130ºF (54.4°C) for medium on an instant-read thermometer. If necessary, move the steaks to the indirect side and close the lid to finish cooking without burning.
  • Serve. Plate the pinwheels and serve immediately.

Related articles

Published On: 4/12/2019 Last Modified: 11/15/2021

Share on:

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special