Italian Skirt Steak Rolls

This is another bucket list recipe that I have had on the back burner.  It’s one of those dishes that is so easy to prepare but looks like you fussed for hours.  The little bundles of steak, prosciutto and cheese are amazing!

The Lazy Gastronome


Skirt Steak Rolls may remind you of another bundled meat dish, Bracciole.  But while Bracciole is simmered in tomato sauce for hours on low heat, these Skirt Steak Rolls are cooked very quickly over high heat.

Was it difficult to make this recipe gluten free?  NO, because the ingredients have always been gluten free! 

When starting the gluten free diet, you may be tempted to throw away all your old cookbooks- don’t!  There are so many recipes that you have eaten all your life that were always gluten free, or just need a change of one or two ingredients.  In time you will realize there are so many meals you can enjoy that are gluten free with no crazy ingredients to purchase!

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For this recipe I used an oven safe grill pan, to sear the steak rolls on the stove top and finish them in the oven.  One pan for easy cleanup!


  • 1 lb. skirt steak
  • 3 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. olive oil
  • 3 oz. prosciutto
  • 2 oz. sliced provolone cheese cut into strips
  • ground pepper to taste


First gather your ingredients.  Mince the garlic and parsley and combine with 2 tbsp. olive oil.  Leave a few sprigs of parsley for garnish.

Lay the steak out on a cutting board covered with plastic wrap and trim away any white membrane or visible fat.

Cover the meat with another sheet of plastic wrap and pound to an even 1/4″ thickness.

Cut the steak into strips, 6-8″ long.

Spread the garlic mixture evenly over the steak.

Layer the steak with prosciutto slices and top with cheese.

Now roll each piece into a bundle and secure with toothpicks.  Refrigerate for 1 hour.

Preheat the oven to 350º and season the meat bundles with fresh ground pepper.  I don’t add salt, because the cheese and prosciutto have plenty of sodium.

Coat an oven safe grill pan with olive oil spray and heat to medium (you can also do this step on an outdoor grill).  Begin cooking the steak rolls in the hot pan, about 1 minute per side.

When you have some good color on the outside, transfer the pan into the oven to finish cooking.

Remove them when the internal temperature reaches 135º for medium (use a thermometer).  Tent with foil and rest 5 minutes before serving (temperature should reach 140º after resting 5 minutes).  The key to this recipe is not to overcook the meat.  A quick sear in a hot pan then finish it off in the oven, done.

Garnish with fresh parsley, and dinner is served.  I made a side of peas and a simple risotto.

Notes ♪♫  When choosing cold cuts, I look for gluten free brands like Boar’s Head or Primo Taglio.  When just a small amount of prosciutto is called for in a recipe like this one, it can be convenient (and safer) to purchase in a sealed 3 oz. package rather than having it sliced at the deli.

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Perfect Ribeye Steak

You don’t need to go to a fancy restaurant to enjoy a 5-star steak dinner.  Make it at home, for a fraction of what it would cost to eat out!

When it comes to steak, Ribeye is my cut of choice.  It’s not the most expensive, but it’s a darn good steak.  It has excellent marbling which makes for a tender, juicy piece of meat.

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This tried-and-true reverse sear method for a perfectly cooked Ribeye is easy as can be.  In fact, I’ve done it this way so many times that I can confidently say it’s foolproof.  It all starts with this simple, homemade marinade.  It’s gluten free and there is a new, lower sodium option!  Get the marinade ingredients here.


A 1 lb. ribeye should be enough for 2-3 servings, depending on your appetite of course!  For a larger family just double or triple the recipe, including the marinade.  If cooking more than one steak, try to choose cuts that are all about the same weight and thickness.


About an hour before, whisk together the marinade in an oven safe baking dish (check out my vintage Corningware, still in service!).  Cover and marinate the steak at room temperature 30 minutes per side, turning once.

Preheat the oven to 325° and insert an oven safe thermometer into the center.  Since the steak has been sitting at room temperature for an hour, the internal temperature has already risen to 60º.

Place the steak in the oven right in the baking dish, marinade included.  Cook uncovered, just until the internal temperature reaches 125°.  For a 1 lb. room temperature steak, this will take less than 30 minutes.

Immediately remove the steak from the oven and use tongs to transfer it to a preheated nonstick skillet or grill pan with a small pat of butter.  You can also finish it on your outdoor grill, just watch the temperature!

Keeping the thermometer in place, cook the steak for 2 minutes more per side, or until the internal temperature reaches 140º for medium.

Transfer the steak to a warm serving dish, cover with foil and be sure to let it rest a few minutes before slicing.  You don’t want to lose all that juiciness!

I like mine pink in the middle, and this one is done perfectly!

What goes with steak, maybe a simple topping of sautéed mushrooms, peppers and onions?  They are a great flavor compliment to this dish.

Or, add a simple side of steamed broccoli with potato chips and you have a well-rounded meal!

Wondering if you can cook a Ribeye in the air fryer?  Yes, you can.  Check out my Air Fryer Ribeye for the recipe instructions.

Notes: ♪♫ The marinade used in this recipe is one of my most popular posts!  Check out my Gluten Free Steak Marinade including a lower sodium option!

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Sirloin Tips

Sirloin tips have always been one of my favorite restaurant entrees.  Much to my dismay, many restaurants use soy sauce in their steak marinade, making this meal off limits for those of us with Celiac disease.  Fortunately, it is easy to recreate this great meal at home.  Be sure and check out my homemade, gluten free steak marinade, or use coconut aminos for a lower sodium option.

Dinner for two

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Combine the steak tips with 2 tbsp. gluten free steak marinade.  Let them marinate for 30 minutes to an hour at room temperature.

While the steak marinates, cook the rice in 2 cups broth, either stovetop or in a rice cooker (here’s mine, it’s perfect for 2 people).  Heat a large nonstick skillet with a little olive oil over medium low.  Add the steak tips.

Brown the meat on both sides, turning once.

It doesn’t have to be cooked through at this point.

Transfer to a bowl, wipe the skillet clean and add the veggies with more olive oil.

Cook several minutes until crisp tender.  Season with salt and pepper.  Add the steak tips back to the skillet to finish cooking.

Finish with 1 tbsp. tamari or coconut aminos, and transfer to a serving platter.  You can combine with the rice at this point or keep the rice separate if you’re watching carbs.

Serve with rice and you have one easy meal!

Notes: ♪♫ Tamari is a delicious, gluten free alternative to soy sauce.  San-J gluten free Tamari is my favorite.  If sodium is a concern, try Coconut Aminos.  Both gluten free and soy free, Coconut Aminos have a much lower sodium content.  Coconut Secret is the brand I use, and it works well in this recipe as well as many of my Asian inspired favorites.

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