Uccelletti Scappati

By LeeBoruchow

Grilled beef rollups over a salad of bitter greens. This is an excellent reminder of how awesome and under appreciated skirt steak is.

Ingredients

• 2 lbs skirt steak, 1/2" thick, cut into 4" long pieces
• 12 thin slices prosciutto di parma
• 12 sage leaves
• 1 lb pancetta, cut into 1" cubes
• wooden skewers, soaked for an hour
• extra-virgin olive oil
• lemons
• salt and pepper
• 1 head escarole (or other sturdy bitter greens), roughly chopped
• 1/2 red onion, thinly sliced

Details

Servings 4

Preparation

Step 1

Preheat grill.

Lay beef pieces out and cover each slice with a piece of prosciutto, and roll up starting from a short side. Thread pancetta and beef rolls alternately on wooden skewers, using 2 rolls and 3 cubes of pancetta per skewer. Brush meat with oil and season.

Grill, turning once, until cooked medium rare, about 3 minutes per side. Toss escarole and onions with oil and lemon juice in a 3:1 ratio and season. Place salad on a platter and place the skewers on top. Serve with lemons on the side.