Top | Meat
Skirt Steak Rolled with Prosciutto and Sage
(recipe, James Peterson)
Tender, flavorful skirt steak is used to make these small rolls. I have grilled them here, but you can also broil them, using the same timing. Be sure they are close enough to the heat source to brown nicely. Look for prosciutto di Parma or another high-quality imported prosciutto for the best result.
- 2 skirt steaks, about 1 pound each
- 6 large, thick slices of prosciutto, cut in half crosswise
- 12 fresh sage leaves
- Olive oil or melted butter
- If using wooden skewers, soak them in water to cover for 1 hour before loading.
- Prepare a hot fire for direct grilling in a grill.
- Cut each skirt steak crosswise into 6 pieces of equal size. Place half a slice of prosciutto on each steak piece, and top the prosciutto with a sage leaf. Roll up each piece of beef into a snug cylinder, then slide the roll onto 2 metal or wooden skewers, piercing the roll once near each end. Repeat to top and roll the remaining 11 pieces of steak, putting 6 rolls on each pair of skewers (or fewer if you have only small skewers). Season the rolls with salt and pepper and brush with olive oil.
- Place the skewers on the grill rack and grill, turning as needed and brushing with additional oil, for about 10 minutes total, or until the rolls are nicely browned and the meat is medium-rare.
- Slide the rolls off the skewers onto a warmed platter or individual plates to serve.