Muffaletta Pinwheel Steaks

muffaletta pinwheel steaks

 

You’ve heard of the famous muffaletta sandwich haven’t you? A giant sandwich made in a large round hollowed out loaf of Italian bread that’s filled with cured meats, cheese and a tangy and most delicious olive salad.

Today I give you a skirt steak filled with the same things, rolled up and tied and cut into individual pinwheel steaks.

muffaletta pinwheel steak ingredients The main character in this recipe is the olive salad, which is a mixture of Italian pickled vegetables and various olives all chopped together and tossed with olive oil, you can either make your own or buy a good quality version at a local Italian deli, living in the Chicago area I have access to good olive salad and giardiniera all around me.

Make sure your deli meats and cheese are sliced really thin because you’re going to be rolling up all the layers together, I used prosciutto, hot capicola, mortadella and a nice melting provolone.

pinwheel steak This is a recipe my friend Paula told me about, she actually saw it on the Rachael Ray show and couldn’t wait to make it either, for some reason it intrigued me. Basically with pinwheel steaks you can stuff them with whatever you want, I think next time I’ll just use the olive salad with some roasted red peppers, spinach leaves and provolone, but if you want even more inspiration just look on the Internet, you’re bound to see a ton of different versions.

This recipe calls for a skirt steak but I’m sure flank steak would work as well, I asked my butcher for the longest piece he had and for him to tenderize it for me, which he happily did.

muffaletta pinwheel steaks Put a little plastic wrap on your counter then lay the steak on top and start layering.

muffaletta pinwheel steaks End with the layer of provolone cheese on top and then it’s time to roll everything up!

muffaletta pinwheel steaks Roll it up nice and tight and secure with butchers twine then cut into individual steaks, you can get three or four pinwheels from a pound and a half of meat.

muffaletta pinwheel steaks I browned one side then finished it off in the oven.

muffaletta pinwheel steaks

 

Serve a little salad on the side and you’re good to go!

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Muffaletta Pinwheel Steaks
 
Recipe adapted from Rachel Ray
Author:
Ingredients
  • 1 long piece of skirt steak about 1½ lbs. tenderized if possible
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 cup of parsley leaves
  • ½ cup of shaved parmesan cheese
  • ¼ lb each of prosciutto, hot capicola, mortadella and provolone. (Note) You will have extra leftover
  • olive oil
  • salt and pepper
  • For the olive salad, either purchase a large good quality bottle at an Italian deli or make your own using a 1 cup of pitted olives and 1 cup of giardiniera chopped together in a food processor with added olive oil.
Instructions
  1. Lay a sheet of plastic wrap on your counter, place meat on top, season with salt and pepper.
  2. Drizzle with olive oil, add the chopped garlic,rosemary,parsley and sprinkle olive salad all over top then add the shaved parmesan.
  3. Layer meats and end with the provolone cheese on top.
  4. Roll up tight starting on the short end.
  5. Secure with butchers twine, tie in the middle first then tie on both sides of the center, I got 3 big steaks from my 1½ lbs of meat.
  6. Brown on 1 side for a few minutes in an ovenproof saute pan then place into a hot 400 degree oven to finish cooking, mine took about 7 or 8 additional minutes.
  7. This would work great on an outdoor gril!

 

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Herb and Citrus Roasted Chicken

herb and citrus chicken I know I’m posting this on Meatless Monday, but save it for another day, a midweek meal or even a special occasion, it’s that good, it’s simple to make and the bright colored citrus makes it look elegant and pretty!

It’s filled with juicy fresh lemons and oranges, lots of garlic and herbs and when roasted together the flavors are divine!

herb and citrus chicken I found this recipe on Pinterest and was instantly drawn to it, you can use a whole cut up chicken, other chicken parts or you can adapt the recipe like I did using just the breasts, either way it’s bullet- proof!

herb and citrus chicken The citrus juice mingles perfectly with the olive oil, garlic and herbs, a nice bright dish on a cold winter day!

herb and citrus chicken 

Herb and Citrus Roasted Chicken
 
Ingredients
  • 2 bone in, skin on chicken breasts, or other chicken parts
  • 5 cloves garlic, minced
  • 2 tablespoons honey
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon Italian seasoning, dried
  • 1 teaspoon , garlic or onion powder
  • red pepper flakes, a good pinch
  • 1 medium red onion, sliced
  • ¼ cup of olive oil, plus extra for drizzling
  • fresh thyme and rosemary
  • salt and pepper to taste
Instructions
  1. Heat oven to 400 degrees
  2. Whisk together the olive oil, honey, lemon and orange juice,dried seasoning,paprika, red pepper flakes, onion or garlic powder, salt and pepper.
  3. Place chicken into a baking dish and pour mixture on top turning to coat all sides, at this point you can let it marinate for a little while if you have the time for even more flavor infusion.
  4. Arrange the sliced citrus and onion all around and underneath the chicken.
  5. Place fresh thyme and rosemary throughout and a good drizzle of olive oil.
  6. Roast uncovered for about an hour or until juices run clear and chicken is fully cooked.

 

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Fish Filet Roll Ups on Shingled Red Potatoes and the Winner of my Giveaway

stuffed sole on potato shingles If you plan on staying in for dinner on Valentine’s Day, and you’re still on the fence as to what you want to make, look no further! I’m giving you an easy and elegant meal that you can prepare ahead of time for you and your special someone, it’s impressive and filled with flavor.

It’s actually a revision of an older recipe I did on my blog about five years ago. The key is you’ll want to use a mild white fleshed fish fillet, one that can easily be rolled, not too thick and not too tiny in size either. I was going for cod but my fishmonger suggested I use Petrale sole, which is not like a true sole but more like a flounder. I told him I wanted to stuff and roll it and he said it would be perfect for that, and he was right!

If you can’t find Petrale sole, try flounder, cod or better yet ask your fishmonger, they know what’s best.

julienned vegies The inside of the fillets are generously brushed with a good quality basil pesto, please make your own if you can because the flavor of the pesto will really shine through, anything inferior will not be as good. The fish is then stuffed with a mixture of julienned carrots and zucchini, then rolled into nice little bundles.

shingled red potatoes The fish bundles are cooked right on top of thinly sliced shingled red potatoes, when finished everyone gets plated their very own pretty presentation.

stuffed sole on potato shingles A crispy topping of panko, lemon and garlic adds superior flavor, texture and crunch to the finished dish.

stuffed sole on potato shingles You’ll have plenty of room for dessert after this!

flourless chocolate cake And for dessert I highly recommend this  Flourless Chocolate Espresso Cake, we absolutely loved it.

Happy Valentine’s Day!

The winner of the Mediterranean Basket Giveaway is, Marisa Franca.   Congratulations Marisa! Please email me with your address and I’ll get that sent out to you right away.

Fish Filet Roll Ups on Shingled Red Potatoes and the Winner of my Giveaway
 
Ingredients
  • mild white fleshed fish filets ( I used 4 for this recipe) sole, flounder or cod, thin enough to roll and big enough to stuff.
  • 2 carrots and 2 zucchini, julienned, do not use the seeds of the zucchini
  • good quality basil pesto
  • 8 or 9 tiny red potatoes, thinly sliced with a mandoline, do not use the ends
  • panko bread crumbs
  • lemon zest
  • 1 garlic clove, smashed
  • olive oil
  • garlic powder
  • paprika
  • salt and pepper to taste
  • parsley for garnish
Instructions
  1. Heat oven to 400 degrees, Toss sliced potatoes into a bowl and coat with olive oil, garlic powder, salt and pepper.
  2. On parchment, layer the sliced potatoes in a shingled pattern overlapping the slices making a rectangular raft to hold the fish bundle, make sure you can see the potato slices on all 4 sides of each raft.
  3. Take the inner side of each fillet and generously brush it with the pesto from end to end.
  4. Place a handful of the veggies on the small end of fillet then roll up and secure with tooth pick, place seam side down onto potato shingles.
  5. Brush top of bundles with pesto so the panko mixture sticks, sprinkle with paprika.
  6. To make the panko mixture, mix 1½ cups of panko with 1 smashed garlic clove and the zest of 1 lemon.
  7. In a small saute pan drizzle olive oil and crisp up the panko mixture until golden.
  8. Press the panko mixture onto the top of each fish roll up, drizzle with olive oil and bake until fish is cooked and potatoes get crisp on the edges.
  9. Sprinkle with parsley for garnish.
  10. Use a nice wide spatula, get right under the potatoes and carefully lift up.

 

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