Skirt Steak Saltimbocca Recipes

SKIRT STEAK SALTIMBOCCA

Steps:

• 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 (log) and secure with toothpicks.
• Heat the oil in a skillet over medium-high heat and sauté the pinwheels until they are brown on both sides. Place them in the oven and roast until they are medium rare, about 7-9 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.

SKIRT STEAK "SALTIMBOCCA"

Steps:

• 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.

STEAK SALTIMBOCCA

Steps:

• 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 non-stick 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 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 use to garnish steaks.

SKIRT STEAK "SALTIMBOCCA"

Steps:

• 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.

MARSALA MARINATED SKIRT STEAK

Steps:

• Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak from marinade, shake off excess, and discard marinade.
• Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.