Recipe by Nikki Sell
"This is a delicious recipe using inexpensive skirt steak. Saltimbocca literally translates to 'jump in the mouth' and the bold flavors in this recipe will do just that."
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beef skirt steak, trimmed of fat
freshly ground black pepper to taste
sliced aged provolone cheese
fresh sage leaves
extra virgin olive oil
This was simply the best! I made it for guests last night and it was a rave. My butcher (a first class cook) strongly advised me to use beef flap steak, which is already cut pretty thinly and has a lot more flavor. The only other change I made was to add 2-3 whole spinach leaves, blanched, to each roll. A bit more nutrition without affecting the flavor.
I thought this was pretty awful, as did my wife. Just browning the outside of the rolls, the times are completely off as multiple people have mentioned (I use an actual oven thermometer, not the oven's built in one so I eliminated that possibility). I love beef, I enjoy skirt steak, this just didn't do it for me. My wife found the sage to be too overpowering, and I can see why. Everything is just competing for your palette, and there isn't any balance. I had higher hopes for the dish.
This recipe was a hit! The sage really adds something special. However, I have to agree with some of the other reviewers that the times were a bit off. I think the stated times would work if you pan-seared the side of the steak flat before rolling... but the tradeoff there is that the steak shrinks a bit, and I don't necessarily think that is preferable. So, I say all that to say that I left the rolls in the oven for 15-18 minutes, turning twice.
And, although I'm sure that most of you experts will do this naturally, I felt lucky that someone suggested to me that I soak the toothpicks first so they did not burn. I also used the 3-4 toothpicks, evenly spaced, in each roll so that I could easily cut them and put them on trays to serve.
Great recipe! I couldn't find skirt steak at our grocery store, so I also substituted top sirloin steak (thin sliced). Tasty, epecially with the crispy sauted fresh sage on top.
It was very good, however the steak itself did somewhat lack taste. Next time I may try to marinate the steaks (not quite sure in what yet) before rolling them up. The overall flavor was great though, very unique. I will for sure make it again. Also, the cooking time was a bit off.. we had ours in for over 15 minutes and it was still a bit rare.
I was first a little hesitant to make this dish because I thought 4 ingredients meant bland taste. But not so at all! I couldn't find prosciutto so I ended up using Canadian Bacon and it was amazing! The fresh sage adds so much depth of flavor to the dish. (And the fried leftover sage was a great garnish.) I used round steaks and pounded them to the appropriate thickness and they turned out great. Thanks so much for sharing this recipe!
This was absolutely delicious!!! I did sprinkle the beef with oregano, basil, and some onion powder before rolling up. Thanx for sharing this recipe!
Yummy! I used thinly sliced sirloin which I seasoned with Montreal Steak Seasoning before assembling. I baked mine for about 10 minutes and they were perfectly medium.
* Percent Daily Values are based on a 2,000 calorie diet.
Nikki's Steak Saltimbocca
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 293
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