Ingredients
Pesto Sauce
¼ cup (60 mL) chopped fresh basil
1 tsp (5 mL) grated lemon zest
¼ tsp (1 mL) salt
⅓ cup (75 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Involtini
8 Beef Grilling Steak Cutlets/Fast-fry/Sandwich Steak, approx. ¼ inch (5 mm) thick, about 2 lb (1 kg) (e.g. Strip Loin, Top Sirloin, Rib Eye)
Salt and fresh ground pepper
8 tsp (40 mL) basil pesto, divided
8 slices prosciutto
8 slices provolone cheese
4 long metal skewers or soaked bamboo skewers
Olive oil
Instructions
- Pesto Sauce: Stir together basil, lemon zest, salt, olive oil and vinegar in a small bowl. Set aside.
- Involtini: Place beef cutlets in a single layer on a cutting board. Season both sides with salt and pepper to your taste. Spread 1 tsp (5 mL) of the basil pesto over each cutlet with a spoon. Set any remaining pesto aside. Layer 1 slice of prosciutto and 1 slice of provolone cheese on top. Starting at one narrower end, roll up each cutlet tightly, jelly roll-style. Set aside with the seam side down.
- Holding 2 skewers parallel to each other and about 3 inches (7.5 cm) apart, thread 1 roll onto skewers, crosswise and inserting the skewers near the edge of the seam portion to secure the rolls. Push the involtini to the bottom the skewers. Thread 3 more involtini crosswise onto the skewers, spacing them slightly apart like rungs on a ladder. Repeat with the remaining 4 involtini and 2 skewers. Drizzle and brush the rolls lightly with olive oil.
- Grill in closed preheated barbecue over medium-high 400°F (200°C), turning twice or more, for about 10 minutes or until grill marked. Reduce heat to low (250°F/120°C) and cook with the lid closed, turning once, until a digital instant-read thermometer inserted sideways into each involtini reads 145°F (63°C) for medium-rare doneness, about 10 minutes.Transfer to a cutting board and let rest for 5 minutes.
- Remove involtini from skewers and arrange on a platter; drizzle with reserved Pesto Sauce.
Notes
If steaks are thicker, you can pound them with the flat side of a meat mallet or back of a skillet to make them a thinner/cutlet steak.
