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Beef involtini


  • Preheat oven to highest degree.
  • Cut the steak into eight slices and batten out quite well with a meat mallet.
  • Lay a slice of prosciutto on each piece of steak with some pecorino and a little ground pepper. Then tightly roll up, place a rosemary stalk on top and tie with kitchen string.
  • Place the involtini on a lightly oiled baking tray, carefully brush with a little more oil and cook in the oven for about 3-4 mins. Remove and allow to rest before removing the string.
  • To serve, arrange the sliced tomato and red onion on individual plates. Drizzle with a little balsamic, oil and seasonings, and place the involtini on top.
  • nb. The involtini can also be cooked on a BBQ or in a pan.


  • 650 gm piece of porterhouse, trimmed of all fat & sinew
  • 8 slices prosciutto
  • freshly grated pecorino cheese (or parmesan)
  • sea salt & freshly ground pepper
  • fresh rosemary stalks
  • olive oil
  • 4-6 ripe red tomatoes, sliced
  • 1-2 red onions, sliced
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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