“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.” - by Nikki
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 435 cal
- 22%
- Fat
- 32.6 g
- 50%
- Carbs
- 2.2 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (74)
Rate This Recipe
"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 ..." See morelot 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
"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 pa..." See moren-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. "
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