Skirt Steak

Ingredients

• 6 servings pepper black freshly ground
• 2 bunches sage fresh
• 0.3 cup olive oil extra-virgin
• 12 slices pancetta 
• 6 ounces aged provolone sliced
• 2 pounds skirt steak trimmed of fat

Equipment

• frying pan
• paper towels
• oven
• toothpicks

Directions

1. Preheat the oven to 350 degrees F.
2. Cut the steak into 3 1/2 to 4-ounce pieces. Pound each steak out evenly to about 25 percent of its original thickness. Season them with pepper. On top of each steak place a slice of provolone, some sage leaves, and 2 slices prosciutto.
3. Roll them up into a pinwheel and secure with toothpicks.
4. Heat the oil in a skillet over medium-high heat and saute the pinwheels until they are brown on both sides.
5. Place them in the oven and roast until they are medium rare, about 7 minutes.
6. Let the steaks rest for 5 minutes before carving them into bite-sized wheels.
7. Put the skillet back on medium-high heat.
8. Add the remaining sage leaves and cook until they are crispy.
9. Drain them on paper towels; use them to garnish steak.