How to make it

  • Preheat oven to 425°F.
  • Place the sage, basil and oregano leaves, the garlic cloves and olive oil into a food processor, and pulse several times until finely minced. Add the pine nuts and pulse again until smooth. Add the black pepper and gorgonzola cheese, and process again for a few seconds until it reaches a smooth consistency. Set aside.
  • Trim the steaks of excess fat. Cut a slit through the middle of each steak, horizontally, about three-quarters of the way to the other side. Be careful not to cut all the way through the steaks. You want to create a pocket leaving the two sides and back of the steak intact.
  • Open the pocket of the steak and stuff with the gorgonzola filling. Do not overfill, as the gorgonzola will melt and ooze out of the steak.
  • Wrap each steak with 2 pieces of prosciutto or pancetta, covering the opening to seal the gorgonzola in.
  • Heat the cast-iron skillet over medium-high heat until very hot. Brush the wrapped steaks with oil and place in the pan, searing each side for about 3 minutes.
  • Carefully remove the skillet from the stove and place in the preheated oven to finish cooking the steaks to your desired doneness.
  • Remove the steaks from the oven, place on serving platter and cover with foil.
  • Let the steaks rest for 5 minutes before serving.

Reviews & Comments 2

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  • vino4dino 6 years ago
    Awesome!!! I have everything here at home but the steak. I'll have to get some in a hurry.
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    " It was good "
    canzi ate it and said...
    This sounds yum!
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