Flank Steak and Pepper Pinwheels

• 1 flank steak, about 1 1/2 pounds
• 6 sweet pickled cherry peppers, stemmed and finely chopped, plus 1/2 cup liquid from the jar
• Kosher salt and freshly cracked black pepper
• 12 ounces farmer's cheese or drained ricotta
• 4 sheets, 9 by 12-inch, lavash bread (whole-grain if possible)
• 2 cups baby arugula leaves

1. Put the flank steak in a glass baking dish and pierce all over with a fork.
2. Pour the pickling liquid over it; turn over several times to coat, and let stand, turning frequently, for 15 minutes.
3. Preheat a stovetop grill pan over medium-high heat.
4. Drain excess liquid from the steak, season well with salt and pepper, and grill, turning once, until medium rare, 3 to 4 minutes per side.
5. Transfer to a cutting board and let stand at least 10 minutes before cutting against the grain into thin slices.
6. In a medium bowl, mix together the farmers cheese and chopped cherry peppers.
7. Season with salt and pepper; to taste and add a few drops of water to make the cheese moist and spreadable.
8. Lay a lavash sheet lengthwise on a work surface and spread 1/4 of the cheese mixture over it, leaving a 1-inch border.
9. Evenly scatter 1/2 cup arugula leaves, followed by 1/4 of the sliced steak over the cheese.
10. Fold the ends in toward the center, then, roll the lavash tightly from the bottom into a roll.
11. Repeat with remaining ingredients.
12. Wrap the rolls tightly in a sheet of plastic wrap or parchment paper and refrigerate until ready to serve.
13. To serve, slice the roll-ups into 1-inch segments and arrange them on a serving platter.
14. Note: Regular burrito-sized tortillas or flavored wraps can be used in place of lavash.

flank steak, sweet, kosher salt, s cheese, bread, baby arugula

Taken from www.foodnetwork.com/recipes/claire-robinson/flank-steak-and-pepper-pinwheels-recipe.html (may not work)