Skirt Steak Saltimbocca

"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."
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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. Puntins
    Rich and divine! Made this the other night, it was So Good! Going to use plain old provolone next time though, as the prosciutto makes the dish salty enough!
  3. Hey Jude
    I love simple and delicious and this recipe fits the bill. I forgot to get the sage so did without it and it was still delicious. Next time I'll add the sage. We love skirt steak and are always happy to find a new way to prepare it. Thanks Sandi!
  4. Chef Johnsonville
    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!
  5. iris5555
    I love skirt steaks and am glad to find different ways to prepare them. I used fontina cheese, which was good, but I know provolone would have been even better. The steaks were just excellent! Another great recipe, Sandi.



Find More Recipes