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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