Photo: Skirt Steak "Saltimbocca" Recipe
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
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 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.
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By kappakalculus_1...
orlando, FL
on November 29, 2008
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I have made this many times with a few changes to the original recipie. We all know that skirt steak has a tendancey to be a bit tough (even when you pound it flat. This brings us to the first modification: 1 After pounding the meat flat, poke several small holes in the meat & insert minced garlic in each hole and season with salt, pepper, & italian herb mix to taste Next let it marinate! In a large ziplock bag place 1/2 onion chopped, red wine, worcetershire sauce & meat. Zip it up and put it in the fridge. 24 hrs is the minimum time (I usually let mine stay for 48 hrs This will make the meat juicy, flavorful and tender.
Next roll the meat as directed with the following substitutions:
2 Fresh mozerella instead of provolone (Melts a whole lot creamier and better
3 Hot capacollo instead of proscuitto (More flavorful.
Make these three changes & it's the best ever!
By kimberlyclyle_8...
Hamilton, NJ
on May 03, 2008
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Made this recipe last night using some thin cut eye of round steaks. It turned out really well...the flavor was amazing, but make sure you secure them well enough with the toothpicks, one of mine fell apart (but was eaten anyway, so good!
By mistieself_10256907
CYPRESS, TX
on April 22, 2008
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I PRINTED THIS RECIPE A FEW YEARS AGO AND HAVE MADE IT MANY TIMES FOR FAMILY AND FRIENDS. THIS IS MY FIRST REVIEW! IT IS VERY EASY BUT YOU WILL HAVE TO COOK IT LONGER THAN THE RECIPE INDICATES. MY MOM SAYS IT TASTES "FANCY"...LOL
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