Longer days and warmer temperatures are here, which means grilling season is back. Those first hamburgers and hot dogs cooked in the back yard are highly anticipated, but the monotony of the summer staples soon sets in. When it is time for something different, here’s a dish that looks fancy but is relatively easy.

Flank steak is a mid-priced, flavorful cut, but can be chewy if not treated properly. The grain is clearly defined in this cut, and must be respected. The trickiest part of this recipe is butterflying the meat; a good knife and steady hand are required. If you’re not up to it, ask your meat department or butcher to butterfly the flank steak for you.

Flank Steak Spirals

1 Flank Steak (1 -1 1/2 lbs)

4 -5 slices Prosciutto

¼ Cup grated or shredded Parmesan or Romano cheese

Salt & Pepper

About 3 ounces baby arugula

Juice of ½ a lemon

About 3 Tablespoons extra virgin olive oil

4-6 skewers

Place flank steak on a cutting board with grain of the meat running up and down. Butterfly the steak by slicing from one side, almost all the way through. Open up the steak like a book. Place between two sheets of plastic wrap and pound lightly with a meat mallet. Remove top sheet of plastic wrap, season lightly with salt and fresh ground black pepper. Sprinkle with cheese and place prosciutto slices on top. Turn the steak so that the grain is running right to left and roll the steak up, jellyroll-style, starting with the side closest to you. Slice the roll across the grain into 12 even slices, each about 1 ½ inches thick, and thread 2 -3 spirals onto each skewer. If the spirals are falling apart, two skewers can be used. Grill over medium-high heat quickly, about 5 minutes per side. While spirals are cooking, dress arugula with lemon juice, olive oil, salt & pepper and place on serving platter. Remove spirals from skewer and serve atop arugula.

To make ahead, prepare the flank steak roll up to a day ahead and wrap tightly in plastic wrap. Slice & skewer just before cooking.

Serves 4