Skirt Steak Saltimbocca
Experience the rich, savory elegance of Skirt Steak Saltimbocca, a modern twist on the classic Italian dish that’s as easy to prepare as it is impressive to serve. This recipe transforms tender skirt steak into flavorful, bite-sized rolls filled with salty prosciutto and fragrant fresh sage, creating a perfect balance of textures and aromas. Lightly dredged in seasoned flour and seared to golden perfection, the steak rolls are then bathed in a luscious white wine, chicken stock, and lemon sauce, making each bite a burst of tangy, buttery goodness. Ready in just 35 minutes, this dish is ideal for weeknight dinners or special occasions alike. Serve with a side of roasted vegetables or creamy polenta for a meal that’s guaranteed to wow your guests.
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 8 slices Prosciutto
- 8 leaves Fresh sage leaves
- 0.5 cup All-purpose flour
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Place the skirt steak on a cutting board and trim any excess fat. Cut the steak into 4 equal pieces (4–5 inches each in length).
Pound each steak piece lightly with a meat mallet to an even thickness, about 1/4 inch thick.
Season both sides of the steak pieces lightly with kosher salt and black pepper.
Lay 2 slices of prosciutto over each piece of steak, then place a fresh sage leaf in the center. Roll up each steak piece tightly, with the prosciutto and sage on the inside. Secure the roll with kitchen twine or a toothpick.
In a shallow dish, combine the flour with a pinch of salt and pepper. Lightly dredge each steak roll in the flour, shaking off excess.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place the steak rolls in the skillet seam-side down and cook for 2–3 minutes per side, until golden brown on all sides. Remove the rolls from the skillet and set aside.
Reduce the heat to medium and add the white wine to the skillet. Scrape up any browned bits from the bottom of the pan and let the wine reduce by half, about 2 minutes.
Add the chicken stock and lemon juice to the skillet. Return the steak rolls to the pan and simmer for 5–7 minutes, basting with the sauce occasionally, until the steak is cooked through and tender.
Remove the steak rolls from the skillet and set them on a serving plate. Increase the heat to medium-high, and reduce the sauce slightly until thickened. Stir in the remaining tablespoon of butter and adjust seasoning with salt and pepper if needed.
Spoon the sauce over the steak rolls and garnish with chopped fresh parsley. Serve immediately.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
