Skirt Steak Saltimbocca
photo by Sandi From CA
- Ready In:
- 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
- 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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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!