Italian stuffed flank steak: how to cook something amazing!

These delicious steak pinwheel rolls are so tender and cheesy!
 
INGREDIENTS

2 garlic cloves, minced
1 shallot, very finely chopped
2 tbsp fresh parsley leaves, finely chopped
1 tsp sage leaves
2 tbsp olive oil
1 steak flan (about 800g)
4 oz prosciutto
4 oz provolone
8 - 12 wooden sticks soaked in water
Salt and ground black pepper

 
METHOD

Mix the garlic, shallots, parsley, sage and olive oil in a small bowl.
 Cut the steak in the Butterfly and pound it into a rectangle.
 Evenly distribute the mixture of herbs on the surface of the steak. Put the prosciutto evenly over the steak, leaving a 2-inch border along the top edge. Cover the prosciutto with an even layer of cheese, leaving a 2-inch border along the top edge.
 Starting from the bottom edge and rolling away from you, roll the beef and place it on the cutting board seam side down.
 Using a knife, cut between 2.3 cm thick pieces of twine. Season lightly with salt and black pepper.
 Bake at 180°C/360°F for about 20 minutes.