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!
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 cook books- 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.
Mr. Cucina really loved this meal. Two days later he was still telling me how good it was! Looks like I got an A+ ⭐⭐⭐
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.