Italian Stuffed Flank Steak
Tender flank steak rolled up with garlic, herbs, prosciutto and provolone into flavorful pinwheel medallions that are as tasty as they are good looking.
ā±ļø Prep: 20 minš³ Cook: 15 min
Ingredients
| 3-4 | garlic cloves, minced or pressed | |
| 1 | small shallot, minced | |
| 2 Tbsp | 30 ml | fresh parsley, finely minced |
| 1 tsp | 5 ml | sage leaves, finely minced |
| 1 tsp | 5 ml | basil, minced |
| 2 Tbsp | 30 ml | olive oil |
| 2-2 1/2 pounds | 905 g ā 1.1 kg | flank steak |
| 4 oz | 115 g | thinly sliced prosciutto |
| 4 oz | 115 g | thinly sliced provolone cheese |
| ā | toothpicks, soaked in water | |
| to taste | salt and pepper |
Instructions
- Combine the garlic, shallot, parsley, basil, sage and olive oil in a small bowl.
- Slicing horizontally across the steak, butterfly and pound the flank steak into two thin rectangles. Position the steak so the grain runs parallel to the edge of the counter and spread the herb mixture evenly over the surface.
- Lay the prosciutto evenly over the steak, leaving a 1-inch border along the top edge. Cover with an even layer of provolone, leaving the same border.
- Starting from the bottom edge and rolling away from you, roll the steak into a tight log and place seam-side down on a cutting board.
- Starting in the middle, tie a piece of kitchen twine to secure the roll. Working outward from the center, add more ties at 1-inch intervals until the whole roll is tied.
- Using a sharp knife, slice the roll between the pieces of twine into 1-inch-thick pinwheels. Season lightly with salt and pepper and skewer each pinwheel with a toothpick.
- Preheat the grill (or oven) to about 350Ā°F (175Ā°C). Heat a cast iron skillet over medium-high heat, place the pinwheels in and brown for about 3 minutes. Flip and brown the other side for 2 minutes.
- Slide the skillet into the preheated oven (or move to the cooler side of a covered grill) and cook 8-10 minutes, until the steak reaches your desired doneness. Doneness targets (before resting): rare 120Ā°F (49Ā°C), medium-rare 130Ā°F (54Ā°C), medium 140Ā°F (60Ā°C), medium-well 145Ā°F (63Ā°C), well done 155Ā°F (68Ā°C) ā the temperature rises about 5Ā°F as it rests.
- Remove, tent with aluminum foil and let rest 5 minutes. Remove the twine and toothpicks and enjoy!