Italian stuffed flank steak: how to cook something amazing!

published on 17 May, 2019 at 12:20

These delicious steak pinwheel rolls are so tender and cheesy!

INGREDIENTS

2 garlic cloves, minced
1 shallot, very finely chopped
2 tbsp fresh parsley leaves, finely chopped
1 tsp sage leaves
2 tbsp olive oil
1 steak flan (about 800g)
4 oz prosciutto
4 oz provolone
8 - 12 wooden sticks soaked in water
Salt and ground black pepper

METHOD

Mix the garlic, shallots, parsley, sage and olive oil in a small bowl.
Cut the steak in the Butterfly and pound it into a rectangle.
Evenly distribute the mixture of herbs on the surface of the steak. Put the prosciutto evenly over the steak, leaving a 2-inch border along the top edge. Cover the prosciutto with an even layer of cheese, leaving a 2-inch border along the top edge.
Starting from the bottom edge and rolling away from you, roll the beef and place it on the cutting board seam side down.
Using a knife, cut between 2.3 cm thick pieces of twine. Season lightly with salt and black pepper.
Bake at 180°C/360°F for about 20 minutes.

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