Mozzarella Stuffed Flank Steak

Prep time: 20 minutes

Cooking Time: 15 minutes

Serves: 4

INGREDIENTS

4 cloves garlic 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
1 TSP oregano
2 TBSP olive oil
2 - 2 1/2 pounds flank steak
4 ounces thinly sliced prosciutto
4 TBSP of mozzarella cheese (slices of provolone as an alternative)
Cooking twine soaked in water for 20 minutes (utensil)
Toothpicks soaked water for 10 minutes (utensil)
Salt and pepper to taste

INSTRUCTIONS (Images below instructions for guidance)

Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl. Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin separate rectangles.
Lay prosciutto evenly over steak, leaving a 1-inch border along top edge.
Cover prosciutto with even layer of cheese, leaving a 1-inch border along top edge.
Starting from bottom edge and rolling up away from you, towards the top, roll steak into a tight log.
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.
Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt, black pepper and oregano.
Skewer each pinwheel with a toothpick.
Preheat oven to 350.
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.
Slide skillet into preheated oven and cook for about 8-10 minutes or less depending on steak preference.
Remove from oven.
Remove twine and toothpicks and enjoy!

Comments

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