| Level: | Intermediate |
| Total: | 34 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 14 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Reviews
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:
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!
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!)
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
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!
my children loved the fact that could help make the saltimbocca and i love the taste.
super easy and family loved it
I made this for a party, and it was well received. Takes a little effort ahead of time, but the flavors were great together.
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!
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!
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