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Nikki's Steak Saltimbocca

Nikki's Steak Saltimbocca

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Nikki

Nikki

This is a delicious recipe using inexpensive skirt steak. Saltimbocca literally translates to 'jump in the mouth' and the bold flavors in this recipe will do just that.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Cut the steak into approximately 4 ounce pieces, then pound each one to 1/4 inch thickness. Season with black pepper. On each piece of steak, lay one slice of provolone cheese, a few leaves of sage and 2 slices of prosciutto. Roll into pinwheels and secure with toothpicks.
  3. Heat the oil in a large skillet over medium-high heat. Quickly brown the pinwheels on the outside. Transfer to a baking dish if your skillet is not oven-safe.
  4. Bake for 7 minutes for medium rare, or 10 for medium. Let rest for 5 minutes before carving into thin pinwheels. Place the skillet back over medium-high heat, and add any remaining sage leaves. Fry until crispy and then use them to garnish steaks.
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Reviews

DHBERRYT
63

DHBERRYT

12/10/2006

This was simply the best! I made it for guests last night and it was a rave. My butcher (a first class cook) strongly advised me to use beef flap steak, which is already cut pretty thinly and has a lot more flavor. The only other change I made was to add 2-3 whole spinach leaves, blanched, to each roll. A bit more nutrition without affecting the flavor.

Danielle V
52

Danielle V

5/11/2008

This recipe was a hit! The sage really adds something special. However, I have to agree with some of the other reviewers that the times were a bit off. I think the stated times would work if you pan-seared the side of the steak flat before rolling... but the tradeoff there is that the steak shrinks a bit, and I don't necessarily think that is preferable. So, I say all that to say that I left the rolls in the oven for 15-18 minutes, turning twice. And, although I'm sure that most of you experts will do this naturally, I felt lucky that someone suggested to me that I soak the toothpicks first so they did not burn. I also used the 3-4 toothpicks, evenly spaced, in each roll so that I could easily cut them and put them on trays to serve.

backtoglass
29

backtoglass

2/7/2006

Great recipe! I couldn't find skirt steak at our grocery store, so I also substituted top sirloin steak (thin sliced). Tasty, epecially with the crispy sauted fresh sage on top.

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