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.
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.
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.
Put a little plastic wrap on your counter then lay the steak on top and start layering.
End with the layer of provolone cheese on top and then it’s time to roll everything up!
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.
I browned one side then finished it off in the oven.
Serve a little salad on the side and you’re good to go!
- 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.
- Lay a sheet of plastic wrap on your counter, place meat on top, season with salt and pepper.
- Drizzle with olive oil, add the chopped garlic, rosemary, parsley and sprinkle olive salad all over top then add the shaved parmesan.
- Layer meats and end with the provolone cheese on top.
- Roll up tight starting on the short end.
- 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.
- Then cut slices between the twine.
- 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.
- This would work great on an outdoor grill.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
