Description
This Savory Italian Stuffed Flank Steak recipe features tender flank steak rolled with a flavorful herb mix, prosciutto, and provolone cheese. Perfectly browned in a cast iron skillet and finished in the oven, these pinwheels make an impressive and delicious dinner showstopper that’s packed with Italian flavors and perfect for serving 4 guests.
Ingredients
Scale
Herb Mixture
- 3-4 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 Tbsp fresh parsley, chopped
- 1 tsp fresh sage leaves
- 1 tsp fresh basil
- 2 Tbsp olive oil
Main Ingredients
- 2-2.5 pounds flank steak, butterflied and pounded
- 4 ounces prosciutto, thinly sliced
- 4 ounces provolone cheese, thinly sliced
- 1 toothpick per pinwheel (approximately 10-12 toothpicks)
- Salt and pepper, to taste
- Kitchen twine, for tying the rolled steak
Instructions
- Prepare the Herb Mixture: In a small bowl, thoroughly combine the minced garlic, finely chopped shallot, chopped parsley, fresh basil, sage leaves, and olive oil to create a fragrant and flavorful herb paste.
- Butterfly and Pound the Steak: Carefully butterfly the flank steak into two thin rectangles and gently pound them to an even thickness to ensure tenderness and ease of rolling.
- Apply Herb Mixture: Evenly spread the prepared herb mixture over the entire surface of the butterflied steak, ensuring full coverage for maximum flavor.
- Layer Prosciutto: Arrange the thinly sliced prosciutto evenly over the herb-coated steak, leaving a 1-inch border at the top edge to facilitate rolling.
- Layer Provolone Cheese: Place an even layer of provolone cheese over the prosciutto, again leaving a 1-inch border at the top edge.
- Roll the Steak: Starting from the bottom edge, tightly roll the steak into a log shape with the seam side down to secure the filling inside.
- Tie the Roll: Use kitchen twine to tie the rolled steak at 1-inch intervals along its length to hold its shape during cooking.
- Slice into Pinwheels: Carefully slice the rolled steak into 1-inch-thick pinwheels and season each piece with salt and pepper to taste.
- Secure Pinwheels: Insert a toothpick into each pinwheel to keep them intact during cooking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for finishing the cooking process.
- Brown the Pinwheels: Heat a cast iron skillet over medium-high heat and brown the pinwheels for about 3 minutes on one side, then flip and brown for 2 more minutes on the other side to develop a rich crust.
- Finish Cooking in the Oven: Transfer the cast iron skillet to the preheated oven and roast the pinwheels for 8-10 minutes until cooked through.
- Rest the Pinwheels: Remove the skillet from the oven, tent the pinwheels loosely with aluminum foil, and let them rest for 5 minutes to allow the juices to redistribute.
- Remove Twine and Toothpicks: Carefully remove the kitchen twine and toothpicks before serving the pinwheels warm.
Notes
- Butterflying the flank steak evenly is crucial for getting a uniform roll and consistent cooking.
- Using fresh herbs significantly enhances the flavor profile of the herb mixture.
- Letting the pinwheels rest after cooking ensures juiciness and tenderness.
- If you don’t have a cast iron skillet, any oven-safe heavy skillet will work for browning and finishing in the oven.
- Be careful when rolling the steak to keep the filling inside and avoid tearing the meat.
