ItalianMain course
Meat rolls with prosciutto and sage
Thin flank steaks, layered with prosciutto and fresh sage, are rolled up and seared until golden. They then simmer in white wine until the beef is fork-tender. The sauce, lightly thickened with cornstarch, picks up all the flavors from the meat, wine, and sage. It's a straightforward dish that comes together in about 45 minutes.
Method
8 steps · 45 min total
- 01
Prepare the Steaks
Wash the beef flank steaks, pat them thoroughly dry, then flatten them with a meat mallet until they're evenly thin.
