Skirt Steak

Name: Skirt Steak
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 bunches fresh sage; 59 milliliters extra-virgin olive oil; 12 slices prosciutto; 170 grams aged provolone, sliced; 907 grams skirt steak, trimmed of fat

You can never have too many main course recipes, so give Skirt Steak a try. This recipe serves 6. One serving contains 504 calories, 43g of protein, and 35g of fat. If you have skirt steak, prosciutto, aged provolone, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 34 minutes.

Instructions

Preheat the oven to 350 degrees F.

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Oven

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.

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Sage

Prosciutto

Provolone

Pepper

Steak

Roll them up into a pinwheel and secure with toothpicks.

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Roll

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Toothpicks

Heat the oil in a skillet over medium-high heat and saute the pinwheels until they are brown on both sides.

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Cooking Oil

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Frying Pan

Place them in the oven and roast until they are medium rare, about 7 minutes.

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Oven

Let the steaks rest for 5 minutes before carving them into bite-sized wheels.

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Steak

Put the skillet back on medium-high heat.

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Frying Pan

Add the remaining sage leaves and cook until they are crispy.

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Sage

Drain them on paper towels; use them to garnish steak.

Ingredients you will need

Steak

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Paper Towels

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 2bunches

fresh sage 59milliliters

extra-virgin olive oil 12slices

prosciutto 170grams

aged provolone, sliced 907grams

skirt steak, trimmed of fat

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.