Wild Rice Saltimbocca Steak Rolls

Nancy Judd, Alpine, UT
2021 wild rice recipe contest finalist

    1¼ lbs top round beef steak cut Milanesa style (will be four steaks about 5" wide by 10" long by 1/8" thick)
    2 tsp each: steak seasoning and herbes de Provence, divided
    8 slices (1/8" thick) havarti cheese
    4 cups cooked wild rice, divided
    8 tbsp snipped fresh sage, divided
    4 oz thinly sliced prosciutto, divided
    1 bottle (16 oz) sun-dried tomato vinaigrette
    2 tbsp canola oil
    1 lb fresh mozzarella cheese log, cut into 20 slices
    4 tbsp chopped fresh parsley, garnish

Lay one steak on cutting board; sprinkle evenly with ½ tsp each steak seasoning and herbes de Provence. Place 2 cheese slices to cover steak; spread ½ cup wild rice over top of cheese. Sprinkle 2 tbsp sage over wild rice; layer 1 oz prosciutto over sage. Starting on short side, roll steak and secure with toothpicks; repeat process with remaining steaks. Slice each steak into 5 equal pinwheels (1" each); reinforce with toothpicks if necessary. Put vinaigrette into a small shallow bowl; dip each pinwheel into dressing, covering entire pinwheel. In large skillet, heat oil; add pinwheels and cook 2-3 minutes on one side. Turn pinwheels over; place 1 mozzarella slice on top of each pinwheel. Put lid on skillet; cook another 2-3 minutes until steaks are done and cheese is melted. Repeat process with all pinwheels. Add remaining vinaigrette to skillet. Spoon remaining wild rice on a warm serving plate; place pinwheels over wild rice. Remove toothpicks. Pour liquid from skillet over top of all. Garnish.

4-6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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