Skirt Steak Saltimbocca

 

Source:  Food & Wine Magazine

Saltimbocca is an Italian dish traditionally made with veal that's wrapped with sage and prosciutto.  To mix things up, skirt steak replaces the veal; the thinly pounded steaks cook in just minutes and are remarkably tender.

1 - 12-ounce skirt steak (about 1 inch thick), trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
12 fresh sage leaves, divided
4 thin slices prosciutto (about 1 1/2 ounces)

1/4 cup extra-virgin olive oil

4 medium garlic cloves, unpeeled, crushed

1/3 cup lower-sodium chicken broth 

1/3 cup dry white wine

2 tablespoons cold unsalted butter

Cut steak crosswise into 4 (3-ounce) pieces.  Lightly pound each piece between 2 pieces of plastic wrap using a meat mallet or rolling pin until each piece is about 1/4-inch thick.  Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over steaks.  Place 2 sage leaves on each steak.  Wrap 1 piece of prosciutto around each steak, pressing to adhere.  (Prosciutto should cover the sage leaves.)

Heat olive oil in a large skillet over medium-high heat.  Add garlic cloves and remaining 4 sage leaves to the pan.  Cook, stirring often, until garlic is lightly browned and sage is crispy, about 2 minutes.  Transfer to paper towels to drain; remove garlic peels, and set garlic cloves and sage aside.  Pour half of oil in skillet into a heatproof bowl, and set aside; reserve remaining half of oil in skillet.

Reheat oil in skillet over medium-high.  Add two steak pieces, and cook, undisturbed, until prosciutto is browned and crispy, 1 to 2 minutes.  Flip steaks, and cook until prosciutto is crispy and steaks are cooked to desired degree of doneness, about 2 minutes for medium-rare.  Transfer to a plate, and let rest.  Discard oil in skillet.  Add reserved oil to skillet, and repeat cooking process with remaining 2 steaks.  Transfer to plate with reserved steaks.  Do not wipe skillet clean.

Add broth and wine to skillet, and cook over medium-high, stirring occasionally and scraping up any browned bits from bottom of skillet using a wooden spoon, until reduced by half, about 3 minutes.  Remove from heat and gradually whisk in butter until emulsified and creamy, about 1 minute.  Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.  Serve steaks immediately with sauce, and garnish with reserved crispy sage and garlic cloves.