Skirt Steak Saltimboca

This take on saltimbocca replaces the traditional veal with thinly pounded skirt steak for a delicious variation of the classic Italian dish.

Skirt Steak Saltimboca

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Total Time:
30 mins
4 servings

Justin Chapple's Skirt Steak Saltimbocca recipe puts a tasty spin on traditional Italian Saltimbocca, which is usually made with veal wrapped in sage and prosciutto. Instead of veal, Chapple uses thinly pounded skirt steak to create a remarkably tender and flavorful variation that cooks in just minutes. The prosciutto's crispy and salty flavor pairs nicely with the tender and juicy steak, while the sage provides an earthy and slightly peppery flavor. The sauce, made with chicken broth, white wine, and butter, is rich and creamy, making it an ideal match for the savory steak.


  • 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 white wine

  • 2 tablespoons cold unsalted butter


  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.


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