Steak Pinwheels
Italian steak pinwheels stuffed with prosciutto and provolone.
Servings: 4
Ingredients
- 1 1/2 pounds flank steak
- 3/8 pound prosciutto
- 3/8 pound provolone
- 1/2 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Fillet and pound out flank steak to roughly 3/8" thick.
- Season flank steak with salt and pepper on both sides then lay the flank steak on top of plastic wrap.
- Layer the prosciutto on top of the steak, then layer the provolone leaving a 1/2" of steak exposed on all sides.
- With the help of the plastic wrap tightly roll the flank steak, paying attention to not trap the plastic wrap in the roll.
- Remove the plastic wrap and cut the roll into 1 1/2" thick pinwheels. Skewer the pinwheels or use toothpicks or butcher twine to keep them together.
- On a hot gas grill sear the pinwheels on medium high heat for 2 minutes on each side. Lower the heat to medium-low, close the grill and continue to cook for 7-10 minutes or until the pinwheels reach an internal temperature of 130-135f for medium rare. Enjoy!
Notes
- The recipe is for a gas grill. If using charcoal prepare a cool spot to finish them for 7-10 minutes of indirect heat after the initial searing process.
- Prosciutto is quite salty. Only a 1/2 tsp of kosher salt was used, adjust accordingly.
- An instant read thermometer will ensure perfect cooking time. 130-135f is medium rare, but cook to personal preference.
Nutrition
Calories: 541kcal | Carbohydrates: 1.6g | Fat: 27.8g | Saturated Fat: 14g | Cholesterol: 145mg | Sodium: 1270mg | Potassium: 756mg | Sugar: 0.2g | Calcium: 270mg | Iron: 4mg
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