I’m kind of in denial that June is already here. My husband and I are both turning thirty this month. Next month we’ll be celebrating our sixth anniversary and Jake’s first birthday. I mean, how is that really possible? Add to that two planned trips, out of town friends coming for a week, 4th of July and our calendar is filling up really, really fast. I’m already getting anxious that the summer is going to get away from me.

The only way I’m combatting my anxiety, so far, is by starting early. We’ve had the baby pool set up for a few weeks and I’m plowing through my folder of grilling recipes. We’ve already made my beloved grilled pizza a few times so it was time to move onto another favorite – meat on sticks.

Beef, prosciutto, provolone and Italian spices all wrapped up and grilled – how could this not be a winner?

Italian Stuffed Flank Steak
(from The Chunky Chef)
Serves 4

4 cloves of garlic, pressed
1 small shallot, minced
2 Tbsp. fresh parsley, minced
1 tsp. fresh sage, minced
1 tsp. fresh basil, minced
2 Tbsp. olive oil
2 lbs. flank steak
4 oz. deli-sliced prosciutto
4 oz. deli-sliced provolone cheese

In a small bowl, whisk together the first six ingredients.

Butterfly the steak and pound out thin. Top with herb mixture, prosciutto and provolone. Roll up, hold together with toothpicks and cut into pinwheels.

Grill over medium-high heat for 8-10 minutes, turning halfway, until steak reaches desired doneness.