An easy dish that can be prepped ahead, has only a few ingredients and is absolutely delicious!
Flank steak is sliced open like a book – or “butterflied” – and layered with prosciutto and provolone. It’s then rolled up in a spiral, and sliced before cooking. It can be prepped up to a day ahead, and can be broiled (like we did) or grilled!
Serve with a simple salad and lemon wedges, if desired!
- 1 – 1 1/2 pounds flank steak
- 1 tablespoon olive oil
- Salt and pepper
- 8 ounces prosciutto
- 8 ounces provolone
Position the steak on a plastic wrap-lined cutting board so that the grain is running vertically. Use a sharp knife to slice through the steak horizontally so that it opens like a book – being careful not to slice it all the way through.
Once opened up, cover with plastic wrap and use a meat mallet to pound to 1/4” thickness. Turn the steak 90 degrees so the grain is now running horizontally. Remove the top layer of plastic wrap, rub with the olive oil and season with salt and pepper. Cover with the prosciutto (slightly overlapping the slices), followed by the provolone.
Using the bottom layer of plastic wrap as an aid, roll the steak up tightly and cover with the plastic wrap – refrigerate for up to 24 hours.
Pre-heat the oven to broil and line a baking sheet with foil. Slice the steak into 1” thick slices and place on the baking sheet, flattening slightly with your hand. Broil for 6 – 8 minutes, turning once halfway through. Serve immediately.