Anononymous 8-08-05

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

Special equipment: 8 to 10 (6-inch-long) wooden skewers, soaked in

water 30 minutes

Accompaniment: lemon wedges

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. 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. 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. 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. 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. 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. Toss arugula with remaining 2 tablespoons oil and 1/4 teaspoon salt

in a large bowl. Serve on a platter, topped with pinwheels.