Skirt Steak "Saltimbocca"
Show: Easy Entertaining with Michael Chiarello
Episode: Thinfully Delicious
Rate This RecipeRead users' reviews (22)
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Total Reviews: 22
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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
By tdosaj_5885696
RIchmond Hill, ON
on August 20, 2007
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This steak was succulent and tasty! The provolone and prociutto definitely added lots of flavour. The meat took a lot longer to cook and I ended up cutting into the pinwheels and then broiling until it was cooked the way I like...This is a recipe to be used again for sure!
By simpley_k_7597647
Newport News, VA
on May 11, 2007
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my children loved the fact that could help make the saltimbocca and i love the taste.
By wendybablotpear...
Costa Mesa, CA
on February 21, 2007
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super easy and family loved it
By shaunaparkinson...
Norwood, MA
on February 02, 2007
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I made this for a party, and it was well received. Takes a little effort ahead of time, but the flavors were great together.
By kmanny_2231266
winnipeg
on October 21, 2006
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This dish is absolutely fantastic. Didn't have skirt steak so I used round roast, sliced it and then pounded with my meat mallet. Shredded the cheese and mix it with dried sage leaves (didn't find any fresh sage. Used the sage sparingly based on the comments. I deglazed my pan with red wine and finished the meat in the wine mixture. After slicing, I drizzled a little green peppercorn sauce - OMG so good!
By liz_3057190
Odessa, FL
on September 17, 2006
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My butcher doesn't pound the flank steak for me and my arm practically fell off trying to pound then myself. I never got them thin enough to see my hand through, as Michael did, so the finished product was somewhat chewy. Once done, the flavor was nice; but I won't do again unless I can get a thinner piece of Fland from the butcher!
By e_vangoor_6003355
Dallas, TX
on August 30, 2006
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I really did not like this. It was easy but definitely did not suit my tastebuds. My husband ate only a few bites and later said it made him want to gag.
Sorry MC