Skirt Steak Saltimbucca
with Shallot Red Wine Sauce

Rich and Tender

This simple Skirt Steak Saltimbocca with Shallot Red Wine Sauce is packed full of flavor and makes a savory dish for any occasion. Traditional saltimbocca is made with veal, prosciutto, cheese and sage. In this version I use an inexpensive skirt steak seasoned to perfection and served with a red wine reduction over the top.

The steak is simply pounded thin, seasoned, and rolled with provolone cheese and fresh sage leaves. Then I wrap them with slices of Prosciutto de Parma, saute them in butter and olive oil, then finish them in the oven.

This results in a tender, juicy steak. The red wine reductions is made with shallots. Mushrooms can also be added for another layer of flavor.

Steak Rolls


  • 4 outer skirt steaks, cut in half
  • 1/2 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 tdp dried oregano
  • 1 bunch fresh sage
  • 8oz sliced aged provolone cheese
  • 12 slices of prosciutto
  • 3 sprigs of fresh rosemary
  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of butter

Shallot Red Wine Sauce

  • 2 large shallots, sliced
  • 2 cloves of garlic, finely chopped
  • 6 baby Portabello mushrooms
  • 1 tbs extra-virgin olive oil
  • 1 sprig of fresh rosemary
  • 6 Tbls of balsamic vinegar
  • 1 ½ cups of red wine
  • 1 15oz can beef broth
  • ¼ cup of fresh Italian flat-leaf parsley, chopped
  • ½ tsp of fresh ground black pepper
  • ½ tsp of salt
  • 1 Tbs of butter


  • Trim the steaks and pound out to around ¼ inch thick.
  • Season both sides with salt, pepper and oregano
  • Place a piece of provolone cheese and a few sage leaves on the steakhouse
  • Roll the steaks up and wrap with prosciutto and secure with toothpicks
  • Pre-heat the oven to 350 degrees
  • Heat the olive oil in a large oven proof skillet
  • Brown the steaks on all sides.
  • Place the steaks in the oven for about 10 to 12 minutes
  • Remove the steaks from the frying pan and set aside
  • Heat 1 Tbs of oil in the pan and saute the shallots, rosemary, garlic and mushrooms until the shallots are translucent and the mushrooms are tender.
  • Add the vinegar and reduce until vinegar becomes syrupy
  • Deglaze the pan with the red wine while scraping the bits from the bottom of the pan
  • Cook the wine until reduced by half
  • Add the beef broth and bring to a boil
  • Add the steaks back to the pan and simmer until reduced by half
  • Remove the steaks from the pan
  • Whisk in the butter and parsley and season with salt and pepper.
  • Remove the rosemary sprig and spoon some sauce over the steak
  • Reserve remaining sauce for the table

Delicious with garlic mashed potatoes

Serves 8 people

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