You’ve heard of the famous muffaletta sandwich haven’t you? A giant sandwich made in a large round hollowed out loaf of Italian bread that’s filled with cured meats, cheese and a tangy and most delicious olive salad.
Today I give you a skirt steak filled with the same things, rolled up and tied and cut into individual pinwheel steaks.
The main character in this recipe is the olive salad, which is a mixture of Italian pickled vegetables and various olives all chopped together and tossed with olive oil, you can either make your own or buy a good quality version at a local Italian deli, living in the Chicago area I have access to good olive salad and giardiniera all around me.
Make sure your deli meats and cheese are sliced really thin because you’re going to be rolling up all the layers together, I used prosciutto, hot capicola, mortadella and a nice melting provolone.
This is a recipe my friend Paula told me about, she actually saw it on the Rachael Ray show and couldn’t wait to make it either, for some reason it intrigued me. Basically with pinwheel steaks you can stuff them with whatever you want, I think next time I’ll just use the olive salad with some roasted red peppers, spinach leaves and provolone, but if you want even more inspiration just look on the Internet, you’re bound to see a ton of different versions.
This recipe calls for a skirt steak but I’m sure flank steak would work as well, I asked my butcher for the longest piece he had and for him to tenderize it for me, which he happily did.
Put a little plastic wrap on your counter then lay the steak on top and start layering.
End with the layer of provolone cheese on top and then it’s time to roll everything up!
Roll it up nice and tight and secure with butchers twine then cut into individual steaks, you can get three or four pinwheels from a pound and a half of meat.
I browned one side then finished it off in the oven.
Serve a little salad on the side and you’re good to go!
- 1 long piece of skirt steak about 1½ lbs. tenderized if possible
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary
- 1 cup of parsley leaves
- ½ cup of shaved parmesan cheese
- ¼ lb each of prosciutto, hot capicola, mortadella and provolone. (Note) You will have extra leftover
- olive oil
- salt and pepper
- For the olive salad, either purchase a large good quality bottle at an Italian deli or make your own using a 1 cup of pitted olives and 1 cup of giardiniera chopped together in a food processor with added olive oil.
- Lay a sheet of plastic wrap on your counter, place meat on top, season with salt and pepper.
- Drizzle with olive oil, add the chopped garlic, rosemary, parsley and sprinkle olive salad all over top then add the shaved parmesan.
- Layer meats and end with the provolone cheese on top.
- Roll up tight starting on the short end.
- Secure with butchers twine, tie in the middle first then tie on both sides of the center, I got 3 big steaks from my 1½ lbs. of meat.
- Then cut slices between the twine.
- Brown on 1 side for a few minutes in an ovenproof saute pan then place into a hot 400 degree oven to finish cooking, mine took about 7 or 8 additional minutes.
- This would work great on an outdoor grill.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This looks great. I know Bart would adore it. It’s got that hearty thing going on that he really enjoys. Plus it looks seriously cool. I have not watched Rachel Ray in quite some time. I had forgotten that she really does make some awfully good food. I think I ought to tune in!
So we had some leftovers from the other night. I heated the meat up and we put spreadable Parmesan cheese on Italian bread and then put the meat , with its fillings on the bread. Oh you can not believe how delicious that was. Two amazing meals out of one recipe. I think Chris enjoyed tonight’s even more than the other night. It was probably the addition of the Italian bread!
Forgot the rate the recipe. Absolutely a 5 star!
Made it last night! Yes it was a big hit. Thank you again for this recipe.
What a neat idea, Marie! Did you know I’ve never actually had a muffuletta sandwich?
I am making this as we speak…just got back from Caputo’s and had no shortage of muffaleta choices 🙂 I am just wondering if you really used 1 cup of parsley? That seems like a lot and it doesn’t look like it in the pic. I love parsley (especially in meatballs) but I am going to reduce it a bit. I know there are no rules in cooking but in case anyone else is wondering!!!
Jessica use your discretion, I guess it depends how long your piece of meat is plus I only used the leafy part, hope you enjoy!
Oh my God! Being Italian my husband is driving me insane with his no-carb diet!!!! I was starting to lose inspiration for protein-heavy dishes! This is perfect and definitely a change. He is going to love it-thank you!!
Ha ha I know what you mean Jessica, and yes this is perfect for low carb!
All I can say is AWESOME!!! Made a simple grilled skirt steak last night for dinner. Wish I had seen your recipe first! Definitely going to try this out !! 🙂
OH MY GOD these look incredible!!! Did you brown only the meat or did you also brown the ends? I would worry everything would fall out, but I guess you tied them tightly. Brilliant!!!
Do have any idea how happy my husband is going to be when I make this! I can not wait to put this on the table. Thank you for sharing!
Mine was happy too Lucia!
Okay, I need for you to fess up — truthfully. Can you work with all that luscious cheese , mortadella, prosciutto, and capicola without doing a quality check 😉 ? I mean you have to taste it to make sure it’s up to standard. I think I’d have the filling gone before the steak was rolled up. This meal is right up the males in my family alley. I would have to make several because they would inhale it!! I am so anxious to make it. Mille grazie!
Are you kidding me Marisa, of course I gave it a quality control check! ha ha
We just came back from a trip to New Orleans, where my husband and I had a couple Muffaletta sandwiches fro lunch! This Muffaletta steak looks even more delicious!
Oh my goodness! My butcher was telling me about a version of this, but not nearly as appealing. I will be making this.
My family loves muffalettas and I can’t wait to try this recipe “sans bread”! Plus they are beautiful on the plate…thank you! We are expecting some snow here in Nashville and this looks like a great a great idea for a snow day dinner – I better rush out and get the ingredients!
Yes, no bread with this Carey, I think you’ll really like them, enjoy!
Looks amazing! So many ideas! Thanks for the inspiration!