Flat Iron Steak Involtini
 
Prep time
Cook time
Total time
 
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
  1. In a small bowl, mix the marinade.
  2. Spread half the marinade in the bottom of a glass baking dish large enough for the meat to lay flat.
  3. Add the meat and spread the remaining marinade over top, coating both sides of the meat well.
  4. Cover with plastic wrap and refrigerate for at least an hour.
  5. Preheat the grill to a medium temperature.
  6. Remove the meat from the refrigerator and place on a large cutting board.
  7. Place 3 slices of prosciutto on top of the meat in the direction of the grain.
  8. Lay the asparagus on top of the prosciutto, alternating tips in each direction along the grain.
  9. Lay/spread the cheese on top of the asparagus.
  10. Top with another layer of prosciutto.
  11. Starting at the bottom, fold the end over and tightly roll up the meat, prosciutto, asparagus and cheese.
  12. Tie the rolled meat closed using butcher's twine.
  13. Oil the grill well and place the rolled meat across the grill at a 45 degree angle.
  14. Turn onto every side after grill marks form and the meat releases easily from the grill.
  15. Grill approximately 20 - 30 minutes until cooked to your desired doneness.
  16. Remove the meat to a cutting board and loosely tent with foil, allowing it to rest for 10 minutes.
  17. Once rested, remove the string and cut into ¾ to 1 inch thick slices.
  18. Serve with a drizzle of balsamic glaze.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/05/27/flat-iron-steak-involtini/