Food Network: Skirt Steak "Saltimbocca"

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Skirt Steak "Saltimbocca"
Recipe courtesy Michael Chiarello

Ingredients
2 pounds skirt steak, trimmed of fat
Freshly ground black pepper
6 ounces aged provolone, sliced
2 bunches fresh sage
12 slices prosciutto
1/4 cup extra-virgin olive oil

Instructions
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 and secure with toothpicks.

Heat the oil in a skillet over medium-high heat and saute the pinwheels until they
are brown on both sides. Place them in the oven and roast until they are medium
rare, about 7 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.