1 lb fresh mozzarella cheese log, cut into 20 slices
4 tbsp chopped fresh parsley, garnish
Directions
Lay one steak on cutting board; sprinkle evenly with ½ tsp each steak seasoning and herbs 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.
Add remaining vinaigrette to skillet.
Spoon remaining wild rice on a warm serving plate; place pinwheels over wild rice.
