Ingredients
1 kg beef skirt steak, trimmed of fat
½ tsp SIDS CRAZY SALT
Freshly ground black pepper to taste
170 g sliced aged provolone cheese
2 bunches fresh sage leaves
12 slices prosciutto
¼ cup rice bran oil
Directions
Preheat the oven to 175oC.
Cut the steak into approximately 100 g pieces, then pound each one to 6 mm thickness. Season with SIDS CRAZY SALT and black pepper. On each piece of steak, lay one slice of provolone cheese, a few leaves of sage and 2 slices of prosciutto. Roll into pinwheels and secure with toothpicks.
Heat the oil in a large skillet over medium-high heat. Quickly brown the pinwheels on the outside. Transfer to a baking dish if your skillet is not oven-safe.
Bake for 7 minutes for medium rare, or 10 for medium. Rest for 5 minutes before carving into thin pinwheels. Place the skillet back over medium-high heat and add any remaining sage leaves. Fry until crispy and then use them to garnish steaks.
