Nikki's Steak Saltimbocca

Steak is pounded thin and rolled up with fresh sage, provolone cheese and prosciutto. 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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2 pounds beef skirt steak, trimmed of fat

freshly ground black pepper to taste

6 ounces sliced aged provolone cheese

2 bunches fresh sage leaves

12 slices prosciutto

1/4 cup extra virgin olive oil

Preheat the oven to 350 degrees F (175 degrees C).

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 pinwheelsand secure with toothpicks.

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.

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.

Nikki's Steak Saltimbocca

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