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.
Give your steak, egg and chips a culinary makeover with this flavourful steak recipe stuffed with herbs, prosciutto and cheese.
Author:Chunky Chef
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Category:Lunch, Dinner
Method:Frying
Cuisine:Italian
Ingredients
Scale
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
Instructions
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.
