I was going to prepare this dish traditionally but the store ran out of veal scaloppine. So I had the butcher cut me a couple thin slices of top sirloin instead. Hence, the name change. I had a half a bottle of white sitting in the fridge and I didn’t want to spend on a Marsala just for this dish so I went ahead and used it. No big deal. I think the only other twist I made was that I added some feta and garlic to the flavor base. You can’t go wrong with adding garlic to anything, y’know.
Oh yeah, and I marinated the meat.
With the balsamic, prosciutto and feta supplying the saltiness, you don’t even need additional salt. Oh, I could’ve added some capers. Dang it! I had some in the fridge but I forgot. However, the reduction sauce is so rich already it more than makes up for the lack of it. And you can serve this with almost anything you want. Plain pasta, gnocchi, polenta or even slices of toasted ciabata. Get creative!
Wow! All I have to say is that you have to try it for yourself. I am speechless. Well, probably because my mouth is just full right now.
Ingredients (4 servings):
2 (6 oz) Thinly Sliced Boneless Top Sirloin Steaks
1 1/2 cups Dry White Wine (or Marsala)
2 tablespoons Balsamic Vinegar
A few Fresh Sage Leaves
6 Garlic Cloves, 4 crushed and 2 minced
1/2 cup Unbleached All-Purpose Flour
Fresh Ground Pepper
2 cup Low-Sodium Chicken Broth
2 Lemons, 1 whole, 1 cut into wedges
4 Thinly Sliced Prosciutto
4 tablespoons Crumbled Low-Fat Feta (or any cheese you want)
Marinate steaks in 1/4 cup EVOO, 1 cup wine, crushed garlic, balsamic vinegar, juice of 1 lemon, a few sage leaves and a little cracked fresh pepper. Set aside in the fridge for about an hour or two.
Cover the steaks with plastic wrap and gently pound the meat with a meat mallet, as thin as you can manage without poking holes.
Take off plastic wrap and lay on a cutting board. Cover meat with prosciutto slices and spread minced garlic, feta and sage all over. You can also use up the sage from the marinade. Now, roll like sushi and secure with butcher’s twine. Dredge in flour and shake off excess.
In a Dutch oven over medium heat, cook the rolled meat in a little EVOO until golden brown, about 8 minutes. Add more oil if you need to. Be sure to roll on all sides for even cooking. Transfer to a covered container and set aside.
Add a tablespoon of flour and a little more EVOO (if there’s not enough left) into the Dutch oven. Whisk for a few minutes to create a roux. Stir in the remaining wine and chicken broth, scraping all the bits in the bottom. Crank the heat to medium-high until liquid boils. Let reduce, uncovered, to almost half or until it has a sauce-like consistentcy, about 10-12 minutes. Turn off heat and stir in the juice of 1/2 lemon. Re-season accordingly.
Cut off and remove the twine on the meat roll. Using a very sharp knife, slice the roll into bite-size pinwheels and transfer to individual serving platters. Smother with reduction sauce and garnish with sage leaves and lemon wedges.