Prosciutto Cheddar Stuffed Steak Rolls & Cheesy Parmesan Potato Stacks
Meat and potatoes are the classic go-to supper for most Americans, but why not shake things up a bit? Instead of a flat steak, stuff it with delicious Italian flavors and creamy cheese. Instead of a baked potato, try slicing and stacking it. Dinner is served!
Equipment
- Muffin pan
- Cooking twine
Ingredients
- 10-14 oz flank steak
- 6 slices prosciutto
- 4 slices cheddar cheese
- 4 fl oz olive oil
- 2 tbsp chopped parsley
- 1 shallot, diced
- 1 clove garlic, minced
- 8-10 Yukon Gold potatoes (about 2 lbs)
- 1 tbsp thyme
- 3 oz grated parmesan
- 3 fl oz melted butter
- salt, pepper & garlic powder to taste
- balsamic glaze
- sugar snap peas, cherry tomatoes, and carrots on the side
Instructions
- Preheat the oven to 325°F. Thinly slice the potatoes, add the melted butter, thyme, and parmesan cheese, season with salt, pepper, and garlic powder, and mix well. Layer the potato slices into stacks, place in the greased molds of a muffin pan, and bake for 40 minutes. Once you have removed the muffin pan from the oven, increase the oven temperature to 350°F for the meat.
- Prepare the steak marinade by mixing olive oil, chopped parsley, diced shallot, and minced garlic.
- Butterfly the beef steak.
- Brush the marinade over the steak and layer the prosciutto and cheddar slices on top, leaving a ½-inch space on the sides so that it's easier to roll.
- Roll up the steak and secure it with cooking twine in 3 places.
- Cut the steak into 3 large pieces. Brown the steak rolls on the top and bottom before transferring the pan to the oven. Cook at 350°F for 10-15 minutes.
- Drizzle some balsamic glaze over the stuffed steak rolls and serve with parmesan potato stacks, sugar snap peas, cherry tomatoes, and carrots.
