Pinwheel Roast with Prosciutto and Provolone

Directions:

• 1

  Start by taking your choice of steak and laying it on top of wax paper on a large flat surface. Unfold it if it's folded over and if it's thick, like a Bottom Sirloin Flap Steak, butterfly it in half but don't cut all the way through. You want to open it like a book.

• 2

  Place another layer of wax paper on top of the butterflied steak and use a meat mallet, rolling pin or even a heavy pan (like cast iron) and flatten your steak until it averages about 8-9 inches wide and nice and long. The longer and flatter it goes, the more layers you'll get when you roll it up.

• 3

  Add a thin layer of cooking oil over the flattened steak and add minced garlic, finely chopped shallot and a healthy sprinkling of the Alberta Seasoning Spice.

• 4

  Add Prosciutto followed by Provolone or Havarti Slices.

• 5

  Start from one end and roll it up tightly. Cut about 5 pieces of twine to tie around the roast and then trim the ends with a kitchen scissor. Tie near the ends nice and tight to prevent your cheese from escaping as it melts.

• 6

  Sprinkle more Alberta Seasoning Spice or your favorite rub around the outside of the roast, coating all sides.

• 7

  Brown all sides in a hot frying pan to help bring out the flavours in the meat.

• 8

  Remove from Frying pan to wax or foil lined Baking Sheet and bake in the oven around 375F for 20 - 30 minutes or until your desired level of doneness has been reached. I aim for an internal temp of about 150F on this roast for a medium finish.

• 9

  Remove from oven and let rest for 5 - 10 minutes under a tin foil tent. It will continue to cook if it's covered, so keep that in mind when you're gauging your level of doneness.

• 10

  Slice, Share and Enjoy! Cheers!