Forethought is tough sometimes. During the week before vacation, my thinking ahead powers are occupied with what I have to pack, potential Delaware detours, and what I am going to write on my blank Cards Against Humanity set.
That also meant that I would not be marinating the top round, as prescribed in the original recipe from The Kitchn. We would need a workaround and, in this case, that meant we would not use balsamic vinegar.
It would have been a nice addition, but truth be told, I’m a little bored with balsamic. We have been drowning meat, salads, pastas and the like in this stuff obsessively since the mid-1990s. And you really will not miss it here since there are so many other flavors at play.
WHAT WORKED: The provolone I purchased got used for cheeseburgers on Sunday and medianoches on Monday night. So, I worked in some smoked cheddar that was in my deli drawer (What? You don’t have smoked cheddar in your fridge?). It was fine. Either way, you want a sharp or smokey cheese to complement the salty prosciutto.
Also, top round steak. More fat than flank and significantly cheaper.
WHAT DIDN’T: My lack of forethought.
WHAT DID THE WIFE SAY: “I really like this. I wonder what it would taste like on the grill.”
WILL IT MAKE ANOTHER APPEARANCE: The Wife has issued a challenge, so yes, we shall see how it goes on the grill.
Stuffed Top Round
Adapted from The Kitchn
- 1 1/2 to 2 lbs. top round steak, trimmed
- kosher salt and freshly ground black pepper
- 3 oz. prosciutto
- 3 oz. provolone or other sharp or smoked cheese
- 3 oz. spinach
- canola oil
Preheat your oven to 350 degrees.
After trimming your steak, use a sharp knife to carefully butterfly it, leaving yourself a 1/4- to 1/2-inch binding on the backside. Open the steak up like a book and shift it so you have one side lying flat.
Lay the prosciutto flat, covering the entire flap of the beef. Repeat with the cheese and then with the spinach leaves. Fold the upper flap back over and, using butcher’s twine, tie the steak tightly.
Transfer to the oven and cook an addition 5 to 7 minutes, or until the steak reaches an internal temperature of 130 degrees. Remove the pan from the oven and let stand 10 to 15 minutes to rest. Slice the steak and serve with any accumulated pan juices.