Italian Steak Pinwheels Tracey Seaman   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 20 min Cook Time: 6 min One 1 1/2-pound flank steak Salt and pepper 3 jarred roasted bell peppers 20 fresh basil leaves 1/2 pound fresh mozzarella, sliced ¼ inch thick 1/4 cup extra-virgin olive oil 1. Soak 4 wooden skewers in water. Preheat a grill to medium. Lay the steak flat on a work surface and season with salt and pepper. Split the roasted peppers and lay flat on the meat, leaving a 1-inch border at both short ends. Layer the basil and mozzarella on top; season with salt and pepper. Roll up the steak, beginning with a short end, and secure with the skewers, pushed all the way through and evenly spaced apart. Cut the roll crosswise, between the skewers, into 4 equal pinwheels. Lay each one flat. 2. Drizzle the cut sides of each pinwheel with the olive oil; season with salt and pepper. 3. Grill, covered, turning once, for about 6 minutes.

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