Italian steak pinwheels stuffed with prosciutto and provolone.
- 1 1/2 pounds flank steak
- 3/8 pound prosciutto
- 3/8 pound provolone
- 1/2 tsp kosher salt
- 1/2 tsp pepper
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!
- 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.
Calories: 541kcal | Carbohydrates: 1.6g | Fat: 27.8g | Saturated Fat: 14g | Cholesterol: 145mg | Sodium: 1270mg | Potassium: 756mg | Sugar: 0.2g | Calcium: 270mg | Iron: 4mg