Beef Pinwheels Recipe | Pasquale Sciarappa Recipes (2024)

Ingredients:

• 1.88 lbs. Beef loin flank steak
• 9 Provolone cheese slices
• 11 Prosciutto slices
• 2 Handfuls of spinach
• 3 Garlic cloves, halved
• Sea salt, for seasoning, to taste
• Black Pepper, for seasoning, to taste
• 3 oz. Extra virgin olive oil, for frying
• Cooking twine

Preheat Oven to 400°F.

Begin by preparing the beef loin. Pound the beef loin using a meat tenderizer until even. This will make the meat more tender and also allow it to cook evenly.

Using a basting brush, dip it into the olive oil and spread evenly over the top of the beef loin. Sprinkle sea salt and black pepper over the beef loin, to taste.

Now begin layering the spinach on top of the beef loin, making sure to cover completely. Next layer the prosciutto and lastly the provolone cheese.

Time to roll! Starting from one end of the beef loin, begin rolling it into itself. Once rolled, lay the end of the cooking string over the top of the beef loin. Continue tying up the beef loin to keep from unrolling when cooking.

Heat up the rest of the olive oil in a dutch oven over a medium/low flame and add in the garlic. Once the garlic starts to sizzle, move it to the side of the dutch oven and then add the beef loin and cook for about three minutes. Turn the beef loin onto its side using tongs and cook for about three more minutes. Repeat these steps until each side of the roll is evenly cooked. Once the garlic starts to burn, remove from the dutch oven.

Once all sides have cooked for about three minutes, place the dutch oven into the oven and cook for twenty five minutes.

Remove the beef loin from the oven and remove the cooking twine. Cut the beef pinwheels into your preferred thickness. I do about one and a half inch thickness. Serve with your favorite side dish and enjoy! Salute and cin cin!