Skirt Steak Saltimbocca

Oh very yum, 10/10 for sure on this one! Such an easy dinner to make and so good, make it tonight!

Link to my YouTube video of preparation: https://youtu.be/fwS9DKrJqjQ

Original recipe credit: https://www.foodandwine.com/skirt-steak-saltimboca-7484078

Recipe below contains my modifications.

**pardon my dust, work in progress, will have done soon!**

Ingredients:

3/4 lb. skirt steak

3/4 tsp. kosher salt, divided

1/2 tsp. coarse ground black pepper, divided

12 fresh sage leaves, divided

4 thin slices prosciutto

1/4 c. extra-virgin olive oil

4 medium, unpeeled garlic cloves

1/3 c. low-sodium chicken broth

1/3 c. Sauvignon Blanc

2 T. cold unsalted butter

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• 1. 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.)

  2. Heat olive oil in a large skillet over medium-high. Add garlic cloves and remaining 4 sage leaves; 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.

  3. Reheat oil in skillet over medium-high. Add 2 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.

  4. 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.