Skirt Steak "Saltimbocca"

6:05 AM

When the hubs is home, we tend to have steak frequently on the weekends. Tonight was no exception. Ok, well, there was an exception in that it was prepared differently, and I was the one to make it for once. I found this cook recipe on Foodnetwork, and since I've been on an unintentional prosciutto kick lately, I decided to give it a try tonight.

This was easier to prepare than I had anticipated, and following the directions exactly left me with a definite medium-rare (bordering rare) steak, as pictured above. We are more of medium-rare/medium folk in our house, so after cooking it as directed and then cutting into it, I tossed it back in the oven for 2 or 3 minutes under the broiler to cook it just a bit longer. Other than that, I thought assembling it was pretty fun, and it really tasted good. I couldn't find sage leaves, so I was stuck having to sprinkle dried sage on instead. I thought the flavors went very well together and it was a nice change from your standard grilled steak. The hubs liked it too, but he said next time he'd like to try grilling it instead. I don't see any issues preparing it that way - there's nothing wrong with a great, smokey grilled flavor added to dinner.

Skirt Steak "Saltimbocca"
Serves 4-6

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

1. Preheat the oven to 350˚.

2. Cut the steak into 3 1/2 to 4-ounce pieces. Pound each steak out evenly to about 25% 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.

5. 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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