Saltimboca Skirt Steak
Portion the skirt steak, place a slice of prosciutto on it, add sage leaves, and secure with a toothpick. Press firmly to make the ingredients stick and to increase the contact surface.
Coat both sides with flour and shake off the excess.
Heat a skillet along with some cubes of butter. Sear with the prosciutto facing down.
Flip and cook briefly. Add a glass of white wine to lift the cooking juices and create a delicious sauce.
Add capers (optional) and sauté well.
Serve, drizzle with the sauce, and you’re ready to enjoy!