Italian Flank Steak Roll-Ups

Have a fancy schmancy dinner coming up? Boss or neighbor or friend? Make these! I promise you can’t go wrong! The beef is super tender and cooked perfectly (medium is perfect in my opinion) and oh so tasty! I also think the shapes are fun and the flavors are jam packed so it’s bound to impress whoever you are serving.

It looks a bit complicated but I promise it’s not. All you need is a meat tenderizer or mallet and  you’ll get these put together quickly. With all of the chicken and fish in my household lately, these were a perfect mix up!

IMG_7515 IMG_7516

Italian Flank Steak Roll-Ups
Prep time
Cook time
Total time
Serves: 4
  • 3 - 4 minced garlic
  • 1 small shallot, minced
  • 2 Tbsp fresh parsley, finely minced
  • 1 tsp sage leaves, finely minced
  • 1 tsp basil, minced
  • 2 Tbsp olive oil
  • 1 flank steak (2- to 2½-pounds)
  • 4 ounces thinly sliced prosciutto
  • 4 ounces thinly sliced provolone cheese
  • toothpicks
  1. Preheat oven to 350.
  2. Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
  3. Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles.
  4. Spread herb mixture evenly over surface of steak.
  5. Lay prosciutto evenly over steak, leaving 1-inch border along top edge.
  6. Cover prosciutto with even layer of cheese.
  7. Roll steak up and away from you into a tight log. Place on a cutting board seam side down so you can cut into coins.
  8. Heat a cast iron skillet over medium high heat.
  9. You may opt to tie the steak logs with bakers twine until all your coins are cut like I did.
  10. Slice log into 1-1.5" pinwheels. Skewer with a toothpick and season with salt and pepper.
  11. Place pinwheels in pan and brown for 2-3 minutes or so on each side.
  12. Transfer skillet to oven or if you worked in batches, place pinwheels on a baking sheet to finish in the oven for 8-10 mins.
  13. Remove the toothpicks and enjoy! You may wish to top with a balsamic glaze and fresh flat-leaf parsley.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: