Recipe by Sandi (From CA)
Skirt steaks, aged provolone, prosciutto and sage turn the tastebuds on in this unusually delicious dish. Easy, yet impressive and the assembly can be done hours in advance and stored in the fridge until ready to cook. I highly recommend getting a good, aged provolone. Boar's Head brand worked well for me. Courtesy Michael Chiarello's "Thinfully Delicious" episode of Easy Entertaining.
Top Review by mickeydownunder
There are NOT enough words to say, TRUE! How TOTALLY stunning this recipe was too! Used streaky bacon cut thin instead of proscuito, was personal taste of DH, WOW! This really did appeal to me as a restaurant quality recipe! THANKS!
- 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 See How It's Made
- 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.