Skirt Steak "Saltimbocca"

  • Level: Intermediate
  • Total: 34 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 14 min
  • Yield: 4 to 6 servings
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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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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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