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"
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.