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Nikki's Steak Saltimbocca

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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30 m servings 435 cals
Original recipe yields 6 servings


  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 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 for 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 then use them to garnish steaks.

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Read all reviews 77
  1. 106 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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 ...

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...

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 ama...

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.

I thought this recipe was excellent. I thought it took a litle longer in the oven though. I served it with roasted potatoes and spinach. great meal!

It is a very quick and easy recipe to make. I made the mistake of not pounding the meet enough with the meet clever, but the meal was still great. I had sautéed asparagus in butter and garlic ...