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

Ingredients:

• 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

Preparation:

• 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