Flat Iron Steak Involtini

Today I decided to experiment and grill a roulade. Working with ingredients I had at home, I created this recipe using a butterflied flat iron steak, prosciutto, asparagus, and shredded Italian blend cheese. The meat was marinated in a mixture of balsamic vinegar, olive oil, Italian seasoning, minced onions, minced garlic, salt and pepper for an hour before assembly and grilling. For such a seamingly upscale dish, it went together quickly and easily – and it was enjoyed just as quickly and easily! Give this dish a try and impress that special someone with your culinary skills. No one has to know how easy it is… it will be our little secret!

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Prep time: 1 hour 20 mins

Cook time: 30 mins

Total time: 1 hour 50 mins

Serves: 2

Ingredients

Primary

1½ lbs flat iron steak, butterflied
8 oz asparagus
4 oz prosciutto, sliced thinly (approximately 6 slices)
2 oz cheese (I used Italian blend)

Marinade

¼ cup olive oil
¼ cup balsamic vinegar
½ tsp minced garlic
½ tsp minced onion
1 tsp Italian seasoning
¼ tsp black pepper, freshly ground
¼ tsp salt

Instructions

In a small bowl, mix the marinade.
Spread half the marinade in the bottom of a glass baking dish large enough for the meat to lay flat.
Add the meat and spread the remaining marinade over top, coating both sides of the meat well.
Cover with plastic wrap and refrigerate for at least an hour.
Preheat the grill to a medium temperature.
Remove the meat from the refrigerator and place on a large cutting board.
Place 3 slices of prosciutto on top of the meat in the direction of the grain.
Lay the asparagus on top of the prosciutto, alternating tips in each direction along the grain.
Lay/spread the cheese on top of the asparagus.
Top with another layer of prosciutto.
Starting at the bottom, fold the end over and tightly roll up the meat, prosciutto, asparagus and cheese.
Tie the rolled meat closed using butcher's twine.
Oil the grill well and place the rolled meat across the grill at a 45 degree angle.
Turn onto every side after grill marks form and the meat releases easily from the grill.
Grill approximately 20 - 30 minutes until cooked to your desired doneness.
Remove the meat to a cutting board and loosely tent with foil, allowing it to rest for 10 minutes.
Once rested, remove the string and cut into ¾ to 1 inch thick slices.
Serve with a drizzle of balsamic glaze.

Butterfly the steak.

Marinade ingredients.

In a small bowl, mix the marinade. Spread half the marinade in the bottom of a glass baking dish large enough for the meat to lay flat.

Add the meat and spread the remaining marinade over top, coating both sides of the meat well.

Cover with plastic wrap and refrigerate for at least an hour. Preheat the grill to a medium temperature. Remove the meat from the refrigerator and place on a large cutting board.

Place 3 slices of prosciutto on top of the meat in the direction of the grain. Lay the asparagus on top of the prosciutto, alternating tips in each direction along the grain. Lay/spread the cheese on top of the asparagus.

Top with another layer of prosciutto.

Starting at the bottom, fold the end over and tightly roll up the meat, prosciutto, asparagus and cheese. Tie the rolled meat closed using butcher’s twine.

Oil the grill well and place the rolled meat across the grill at a 45 degree angle.

Turn onto every side after grill marks form and the meat releases easily from the grill.I also grilled some crimini mushrooms, drizzling the mushroom/olive oil ‘juice’ in the cups over the meat – yum!