Step 1: Prepare the Herb Mixture

In a small bowl, combine the garlic, shallot, parsley, sage, basil, and olive oil. Stir until well mixed.

Step 2: Butterfly the Steak

Using a sharp knife, butterfly the flank steak by slicing it horizontally without cutting all the way through. Open it like a book and gently pound it between sheets of plastic wrap until evenly thin.

Step 3: Add the Filling

Spread the herb mixture evenly over the surface of the steak.

Layer the turkey ham over the herbs, leaving about a 1-inch border around the edges.

Arrange the provolone cheese evenly over the turkey ham.

Step 4: Roll the Steak

Starting from one long side, tightly roll the steak into a log.

Place the seam side down.

Tie the roll securely with kitchen twine every inch to hold its shape.

Step 5: Slice into Pinwheels

Using a sharp knife, cut between each piece of twine to create approximately 1-inch-thick pinwheels.

Season lightly with salt and black pepper.

Secure each pinwheel with a soaked toothpick if necessary.

Step 6: Sear

Preheat the oven to 350°F (175°C).

Heat a cast-iron skillet over medium-high heat.

Add a small drizzle of olive oil if needed.

Sear each steak pinwheel for about 2–3 minutes per side until beautifully browned.

Step 7: Finish in the Oven

Transfer the skillet to the preheated oven.

Bake for 8–10 minutes, or until the steak reaches your preferred level of doneness

Step 8: Rest and Serve

Remove from the oven and loosely tent with foil.

Allow the steak to rest for 5 minutes.

Remove the kitchen twine and toothpicks before serving.