If you want to try something new for your steak dinner, spice up your menu with this Italian stuffed flank steak recipe.
Serve your Italian stuffed steak with potato wedges and a side salad or roasted vegetables if you prefer a hot meal.
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Italian stuffed flank steak recipe
Ingredients
- 3 – 4 gloves garlic, minced
- 1 small shallot, minced
- 2 tablespoons fresh parsley, finely minced
- 1 teaspoon sage leaves, finely minced
- 1 teaspoon basil, minced
- 2 tablespoons olive oil
- 1kg flank steak
- 110g thinly sliced prosciutto
- 110g thinly sliced provolone cheese
- Toothpicks soaked in water for 10 minutes
- Salt and pepper to taste
Method
- Combine the garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
- Slicing horizontally across the steak, butterfly and pound flank the 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.
- Lay prosciutto evenly over steak, leaving about a 2cm border along top edge.
- Cover prosciutto with even layer of cheese, leaving 2cm border along top edge.
- 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.
- 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 2cm 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 and black pepper.
- Skewer each pinwheel with a toothpick.
- Preheat oven to 180°C.
- 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 until steak reaches desired doneness.
- Remove from oven, tent with aluminum foil and let rest for 5 minutes.
- Remove twine and toothpicks and enjoy!
*This recipe was found on www.thechunkychef.com
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