Skirt Steak "Saltimbocca"
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 34 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 14 min
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.