Muffaletta Pinwheel Steaks
Author: 
 
Recipe adapted from Rachel Ray
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. Then cut slices between the twine.
  7. 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.
  8. This would work great on an outdoor grill.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/03/muffaletta-pinwheel-steaks.html