Skirt Steak Saltimbocca
photo by Sandi From CA
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 lbs skirt steaks, trimmed well of fat
- fresh ground black pepper, to taste
- 6 ounces aged provolone cheese, sliced
- 2 bunches fresh sage
- 12 slices prosciutto
- 1⁄4 cup extra virgin olive oil
directions
- Preheat the oven to 350 degrees F.
- Cut the steak into 3 1/2 to 4-ounce pieces. Pound each steak out evenly to about 25 percent of its original thickness. Season them with pepper. On top of each steak place a slice of provolone, some sage leaves, and 2 slices prosciutto. Roll them up into a pinwheel (log) and secure with toothpicks.
- Heat the oil in a skillet over medium-high heat and sauté the pinwheels until they are brown on both sides. Place them in the oven and roast until they are medium rare, about 7-9 minutes. Let the steaks rest for 5 minutes before carving them into bite-sized wheels.
- Put the skillet back on medium-high heat. Add the remaining sage leaves and cook until they are crispy. Drain them on paper towels; use them to garnish steak.
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Reviews
-
Skirt steak is new to me. The recipe looked intriguing and had this at our Father's Day meal. When reading the recipe I wondered if it needed something more...It doesn't. The sage in it was awesome. I'm not really a fan of provolone, but you could not tell since the flavors melded beautifully. The was easy to prepare ahead of time, super tasty and very filling. Great receipe!
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California