I’ve always loved the idea of grilled stuffed flank steak. However, I’ve always been disappointed the end result. Too often they are like a pizza with meat for a crust. Ah! The perfect meal for anyone on the Atkins diet! There is either too much cheese, the steak is chewy and tough or just plainly difficult to cook evenly. I decided to swap the flank steak out for small (4oz) beef tenderloin pieces, pounded thin before spreading it with herbs and seasonings and then layering prosciutto and provolone cheese. The result—Delicious, tender, cheesy, melt in your mouth goodness.
- 2 cloves of garlic, minced
- 1 Tbsp. minced shallot
- 1 Tbsp. chopped fresh sage
- 4 (4oz) pieces of beef filet
- 4 oz thinly sliced provolone.
- 4 oz thinly sliced prosciutto
- Salt and pepper
- 4 skewers * wooden skewers.
- Combine the garlic, shallot and sage in a small bowl and set aside.
- Pound the filet to 1/8” thick rounds. It’s best to pound any meat between two pieces of parchment paper or waxed paper to prevent tearing. I use the butcher paper that the meat comes wrapped in, and that works perfectly and prevents excess waste.
- Salt and pepper the beef. Remember that the prosciutto will add salt, so go easy!
- Sprinkle the beef equally with the sage, garlic and shallot mixture. Rub it in so that it sticks a little.
- Layer the beef rounds equally with the prosciutto and cheese. Don’t cover the beef entirely with the filling. Leave about a ¼” border
- Starting with the long side nearest to you, roll the beef up. Tuck the sides in and cut the roll into 1 ½” rounds.
- Thread the beef rounds onto your skewer, stacking 4 or 5 rolls together on a single skewer. Make sure to leave a little ‘breathing room’ between each round so that they cook evenly. Repeat with the remaining beef.
- Grill about 3-4 minutes per side, until they are well browned.