muffaletta pinwheel steaks

Name: Muffaletta Pinwheel Steaks
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1 cup(s) drained giardiniera (hot pickled vegetable salad), drained; 1 cup(s) good quality sicilian pitted olives or large pimiento stuffed olives; 2 - skirt steaks, 1 1/2-pounds each, trimmed; - extra-virgin olive oil, for liberal drizzling; - kosher salt and coarse black pepper; 4 tablespoon(s) rosemary, stemmed and coarsely chopped; 4 clove(s) garlic, chopped; 2 cup(s) loosely packed flat-leaf parsley leaves; 1 cup(s) large, shaved curls of parmigiano-reggiano (tip: use a veggie peeler to get large flakes of cheese); 1/4 pound(s) sliced prosciutto di parma (not too thin); 1/4 pound(s) sliced coppa/hot ham or sopressata; 1/4 pound(s) sliced mortadella; 1/4 pound(s) sliced provolone; - butcher twine; 1 - lemon, halved

17 Pinches 1 Photo

Karen Petree

St. Joseph, MO

Updated on Feb 17, 2015

I just watched Rachael Ray fix these on her show and can't wait to fix these! They look incredibly easy and yummy for the tummy. :)

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Photo from Rachael's website: http://www.rachaelrayshow.com/food/recipes/19714_muffaletta_pinwheel_steaks_and_roasted_broccoli/

prep time 30 Min

cook time 10 Min

method Grill

yield 6 serving(s)

Ingredients

1 cup drained giardiniera (hot pickled vegetable salad), drained
1 cup good quality sicilian pitted olives or large pimiento stuffed olives
2 - skirt steaks, 1 1/2-pounds each, trimmed
- extra-virgin olive oil, for liberal drizzling
- kosher salt and coarse black pepper
4 tablespoons rosemary, stemmed and coarsely chopped
4 cloves garlic, chopped
2 cups loosely packed flat-leaf parsley leaves
1 cup large, shaved curls of parmigiano-reggiano (tip: use a veggie peeler to get large flakes of cheese)
1/4 pound sliced prosciutto di parma (not too thin)
1/4 pound sliced coppa/hot ham or sopressata
1/4 pound sliced mortadella
1/4 pound sliced provolone
- butcher twine
1 - lemon, halved

How To Make muffaletta pinwheel steaks

Step 1

Heat a cast-iron griddle grill or grill pan to medium-high heat.

Step 2

Unroll steaks on a large work surface and lightly pound if necessary to make the meat an even thickness, about 1/4- to 1/2-inches thick. Drizzle meat with EVOO and season both sides with salt and pepper. Top the meat with rosemary and chopped garlic, the olive-and-giardiniera mixture and then scatter a layer of parsley over the top using about 1 cup of parsley leaves per steak. Top the parsley with the shaved Parmigiano-Reggiano cheese, then single, slightly shingled, layers of prosciutto, coppa, Mortadella and provolone.
Step 3

Carefully wrap and roll the steaks into large pinwheels. Tie the center of each steak tightly with butcher twine at the center then tie 2 more pieces of string on both sides of the center string, about an inch in from the edges. Cut each steak evenly, spacing your knife between the strings to form 6 pinwheels each about 1 1/2-inches thick and 4 inches in diameter.
Step 4

Brush or spray meat with oil and grill 8-10 minutes turning once or until desired doneness. Grill lemon halves cut-side down for 2-3 minutes to caramelize. -
Step 5

Douse pinwheels with grilled lemon juice and serve.
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