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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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 Facts

435 calories; protein 31.4g 63% DV; carbohydrates 2.2g 1% DV; fat 32.6g 50% DV; cholesterol 78.6mg 26% DV; sodium 840.4mg 34% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(66)

Most helpful critical review

Rating: 1 stars
12/09/2010
I thought this was pretty awful as did my wife. Just browning the outside of the rolls the times are completely off as multiple people have mentioned (I use an actual oven thermometer not the oven's built in one so I eliminated that possibility). I love beef I enjoy skirt steak this just didn't do it for me. My wife found the sage to be too overpowering and I can see why. Everything is just competing for your palette and there isn't any balance. I had higher hopes for the dish. Read More
(3)
107 Ratings
  • 5 star values: 60
  • 4 star values: 24
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
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. Read More
(66)
Rating: 5 stars
05/11/2008
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. Read More
(53)
Rating: 5 stars
02/07/2006
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. Read More
(29)
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Rating: 4 stars
07/08/2006
It was very good however the steak itself did somewhat lack taste. Next time I may try to marinate the steaks (not quite sure in what yet) before rolling them up. The overall flavor was great though very unique. I will for sure make it again. Also the cooking time was a bit off.. we had ours in for over 15 minutes and it was still a bit rare. Read More
(22)
Rating: 5 stars
05/25/2008
I was first a little hesitant to make this dish because I thought 4 ingredients meant bland taste. But not so at all! I couldn't find prosciutto so I ended up using Canadian Bacon and it was amazing! The fresh sage adds so much depth of flavor to the dish. (And the fried leftover sage was a great garnish.) I used round steaks and pounded them to the appropriate thickness and they turned out great. Thanks so much for sharing this recipe! Read More
(20)
Rating: 5 stars
03/21/2007
This was absolutely delicious!!! I did sprinkle the beef with oregano basil and some onion powder before rolling up. Thanx for sharing this recipe! Read More
(18)
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Rating: 5 stars
10/07/2010
Yummy! I used thinly sliced sirloin which I seasoned with Montreal Steak Seasoning before assembling. I baked mine for about 10 minutes and they were perfectly medium. Read More
(17)
Rating: 5 stars
10/23/2005
I thought this recipe was excellent. I thought it took a litle longer in the oven though. I served it with roasted potatoes and spinach. great meal! Read More
(15)
Rating: 5 stars
02/02/2006
It is a very quick and easy recipe to make. I made the mistake of not pounding the meet enough with the meet clever but the meal was still great. I had sautéed asparagus in butter and garlic as a side dish. We had a Merlot to drink and I think that they went good together. Read More
(13)
Rating: 1 stars
12/09/2010
I thought this was pretty awful as did my wife. Just browning the outside of the rolls the times are completely off as multiple people have mentioned (I use an actual oven thermometer not the oven's built in one so I eliminated that possibility). I love beef I enjoy skirt steak this just didn't do it for me. My wife found the sage to be too overpowering and I can see why. Everything is just competing for your palette and there isn't any balance. I had higher hopes for the dish. Read More
(3)