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Italian Stuffed Flank Steak

Discussion in 'Italian Recipes' started by sammien94, Apr 8, 2015.

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    Italian Stuffed Flank Steak

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    Prep time
    20 mins
    Cook time
    15 mins
    Total time
    35 mins

    Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese... flavorful steak medallions that are tasty as they are good looking!
    Author: The Chunky Chef
    Recipe type: Italian
    Cuisine: Entree
    Serves: 4 servings
    Ingredients
    • 3 - 4 garlic cloves , minced or pressed through garlic press
    • 1 small shallot , minced
    • 2 Tbsp fresh parsley , finely minced
    • 1 tsp sage leaves , finely minced
    • 1 tsp basil, minced
    • 2 Tbsp olive oil
    • 1 flank steak (2- to 2½-pounds)
    • 4 ounces thinly sliced prosciutto
    • 4 ounces thinly sliced provolone cheese
    • toothpicks, soaked in water for 10 minutes
    • Salt and pepper, to taste

    Instructions
    1. Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
    2. Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles. Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.
    3. Lay prosciutto evenly over steak, leaving 1-inch border along top edge.
    4. Cover prosciutto with even layer of cheese, leaving 1-inch border along top edge.
    5. Starting from bottom edge and rolling up away from you, towards the top, roll steak into tight log and place on cutting board seam-side down.
    6. Starting in the middle of the steak roll, tie a piece of kitchen twine to secure the steak. Working outward from the center, place more ties of kitchen twine, in one inch intervals, until the whole steak roll is tied up.
    7. Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black pepper.
    8. Skewer each pinwheel with a toothpick.
    9. Preheat oven to 350.
    10. Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes.
    11. Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.
    12. Remove from oven, tent with aluminum foil and let rest for 5 minutes.
    13. Remove twine and toothpicks and enjoy!

    Source: http://www.thechunkychef.com/italian-stuffed-flank-steak/
     
  2. They sell these already prepared and ready to cook at a few of our local neighborhood grocery stores. They're often called "Pinwheels" and are typically made with thin cuts of round steak or some other tough meat. I see them most often in the summer months when people are firing up their grills. The ones at our grocers are usually stuffed with some fresh spinach and some provolone.

    I believe they are a spinoff of another popular Italian dish, Braciole - which is another style of "steak roll up", but it has fillings like breadcrumbs, cheese, parsley, garlic, etc... then it's tied up or closed with a toothpick, seared, then simmered in a sauce until tender - perhaps with some other meats and sausages as well.
     
  3. This is new to me but it's a recipe that I'm definitely going to try. It doesn't look that difficult to make so I shall see how I go on with it and report back. If it goes wrong I've got some pasta in the cupboard just in case!
     

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