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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Usually made with veal (expensive) or chicken (cheap), this is a mid-priced variation using skirt steak. Adapted from a recipe by Nikki , modified to reduce the fat slightly and make the portions more appropriate for my own diet. (The recipe says ham to get a nutritional total, but you MUST use prosciutto to get the real flavor!) Ingredients:
2 lbs skirt steaks, trimmed of fat |
fresh ground black pepper |
6 ounces aged provolone cheese, sliced |
2 bunches fresh sage leaves |
16 slices ham (prosciutto di parma) |
2 tablespoons extra virgin olive oil |
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 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.
4. 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.
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