Description
This Savory Italian Stuffed Flank Steak recipe transforms a simple cut of beef into an elegant dinner showstopper. Rolled with a flavorful mixture of garlic, shallot, fresh herbs, prosciutto, and provolone cheese, then seared and oven-baked to perfection, these pinwheels deliver tender, juicy, and aromatic bites that impress any guest.
Ingredients
Scale
Herb Mixture
- 3-4 cloves garlic (minced)
- 1 small shallot (adds mild sweetness, minced)
- 2 Tbsp fresh parsley (chopped)
- 1 tsp sage leaves (provides earthy aroma, finely chopped)
- 1 tsp fresh basil (chopped)
- 2 Tbsp olive oil (to bind the herb mix)
Main Ingredients
- 2-2.5 pounds flank steak (butterflied and pounded into thin rectangles)
- 4 ounces prosciutto (thinly sliced)
- 4 ounces provolone cheese (thinly sliced)
- Salt and pepper (to taste)
- Kitchen twine (to tie the rolled steak)
- Toothpicks (to secure pinwheels)
Instructions
- Prepare Herb Mixture: In a small bowl, combine the minced garlic, shallot, chopped parsley, sage, basil, and olive oil. Mix well to create a flavorful herb paste that will be spread on the steak.
- Butterfly and Pound Steak: Gently butterfly the flank steak into two thin rectangular sheets. Using a meat mallet, pound the steak lightly to even out thickness and tenderize the meat.
- Apply Herb Mixture: Spread the prepared herb mixture evenly over the entire surface of the pounded steak, ensuring full coverage for maximum flavor.
- Add Prosciutto Layer: Lay the thinly sliced prosciutto evenly over the herb-coated steak, leaving a 1-inch border at the top edge free of toppings for rolling.
- Add Provolone Cheese: Layer the provolone cheese slices evenly over the prosciutto, again leaving a 1-inch border at the top edge to make rolling easier.
- Roll the Steak: Starting from the bottom edge closest to you, tightly roll the steak into a log shape with the seam side down to keep it intact during cooking.
- Secure with Kitchen Twine: Tie the rolled steak with kitchen twine at approximately 1-inch intervals to hold the roll firmly together.
- Slice into Pinwheels: Carefully slice the tied roll into 1-inch thick pinwheels. Season each pinwheel with salt and pepper to taste.
- Insert Toothpicks: Insert a toothpick into each pinwheel to secure the layers further and prevent them from unraveling during cooking.
- Preheat Oven: Preheat your oven to 350°F (175°C) preparing for the final baking step.
- Sear Pinwheels: Heat a cast iron skillet over medium-high heat. Brown the pinwheels for about 3 minutes on one side until a golden crust forms, then flip and brown for an additional 2 minutes on the other side.
- Oven Bake: Transfer the entire skillet directly to the preheated oven. Bake the pinwheels for 8-10 minutes to ensure the steak is cooked through and cheese melts.
- Rest the Meat: Remove the skillet from the oven and tent with aluminum foil. Allow the pinwheels to rest for 5 minutes, which helps retain juices.
- Remove Twine and Toothpicks: Carefully remove the kitchen twine and toothpicks from each pinwheel before serving for a neat presentation and safe eating.
Notes
- Butterflying and pounding the flank steak ensures even thickness for better rolling and cooking.
- Use fresh herbs for the brightest flavor in the herb mixture.
- Make sure to leave a 1-inch border at the top edge when assembling for easier rolling and to prevent fillings from spilling out.
- Letting the meat rest after baking helps redistribute juices, making the pinwheels juicier and more tender.
- If a cast iron skillet is unavailable, use any oven-safe skillet suitable for searing and baking.
- The pinwheels can be prepared in advance, tied, and refrigerated before cooking for convenience.
