Tuesday, June 23, 2009
Skirt Steak "Saltimbocca"
We enjoyed this meal on the back porch after being rained out of our picnic the other night. I can not even begin to describe how utterly amazing this meal was! It's what I term "Company Good." Which means, it would be a great meal to serve when you have someone over. I also thought it was "Restaurant Good", meaning I'd pay top dollar for this meal in a fine restaurant. The key is to not skimp on the ingredients, get the good stuff for this meal.
While we were on vacation last month we got to watch one of our favorite shows on Food Network, Easy Entertaining with Michael Chiarello. I just love him and his entertaining tips are always handy to know. I also like that a lot of his recipes can be done the day before and it allows you to spend more time with your guest's and not in the kitchen. He normally does an entire meal and this Saltimbocca was the main course. The Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese he paired with this meal will be reviewed next week and is the salad you see in the picture.
We also really enjoyed the presentation quality and portions of meat and veg on the plate. This was a very healthy meal and you can tell that just by looking at it. The skirt steak is perfect for this but we had sirloin in the freezer so The Other Williams used that and pounded it out. We only used one steak for the both of us and the portion you see is just a half of a steak. Nice, right?
We paired this with the Macchia Zinfandel "Mischievous", which is just under $20 at our local Total Wine store. It went amazingly with this meal. I can't even begin to explain how utterly fabulous this meal was. This isn't a quick-fix meal but if you're doing an at-home date night or having company, I HIGHLY recommend this one. Cook together, sip the wine, and enjoy each others company. Salute.
* 2 pounds skirt steak, trimmed of fat (we used one sirloin steak for the both of us)
* Freshly ground black pepper
* 6 ounces aged provolone, sliced
* 2 bunches fresh sage
* 12 slices prosciutto
* 1/4 cup extra-virgin olive oil
Preheat the oven to 350 degrees F.
Cut the steak into 3 1/2 to 4-ounce pieces. Pound each steak out evenly to about 25 percent of its original thickness. Season them with pepper. On top of each steak place a slice of provolone, some sage leaves, and 2 slices prosciutto. Roll them up into a pinwheel and secure with toothpicks.
Heat the oil in a skillet over medium-high heat and saute the pinwheels until they are brown on both sides. Place them in the oven and roast until they are medium rare, about 7 minutes. Let the steaks rest for 5 minutes before carving them into bite-sized wheels.
Put the skillet back on medium-high heat. Add the remaining sage leaves and cook until they are crispy. Drain them on paper towels; use them to garnish steak.