Saltimbocca, an Italian-Irish Recipe, in the land of the French

Today I cooked with the Irish, who were cooking Italian.   I received a brochure in the mail a few days ago, encouraging the French to buy Irish beef.   Included in the brochure were lots of recipes and I thought I’d try one, only using French beef, since they weren’t talking to me.

The recipe called for 2 lbs of onglet or hanger steak pounded thin.  I bought a little over a pound of thinly sliced rum steak and didn’t pound.   This was delicious!   I cooked it rare but you can decide for yourself.   Very juicy.  Also the original vinaigrette did not call for garlic or salt and pepper.   Hello?!

Saltimbocca a la Irlandais

1 lb of rumsteak, thinly sliced or thinly pounded, cut into 6 rectangles

6 thin slices of ham

Fresh basil leaves

Peanut oil for frying

3/4 cup balsamic vinegar

1/4 cup olive oil

2 large garlic cloves, smashed and coarsely chopped

Salt and pepper

Place the ham slices on top of the steak rectangles, 2 basil leaves on top of each ham slice and roll up tight.   Cut each roll into 2 pieces and secure each with a toothpick.

Mix the vinegar, olive oil, garlic cloves, salt and pepper together to make a vinaigrette. Allow the vinaigrette to sit around for at least an hour.

Fry the steak rolls in the peanut oil until done to taste.   Serve with vinaigrette and good, homemade mashed potatoes.

Wine suggestion:   Cabernet Sauvignon

beef saltimbocca on Foodista

About cookinginsens

An American living in Burgundy, France
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7 Responses to Saltimbocca, an Italian-Irish Recipe, in the land of the French

  1. Neat twist on what I call braciole. (I stew my little guys in gravy. And yes, I know it’s not the exact same dish.:) How can a vinaigrette not call for salt and pepper? Great photos too.

  2. andrew says:

    i never heard of those pieces of meat in the US. Would the meat u used be equivalent to a skirt steak? or flank steak? looks great nonetheless

  3. lee binswanger says:

    Never heard of “rumsteak”. What on earth is it?

    • Hi Lee. I guess I’m getting confused between American cuts and French cuts. For some reason, I thought that rumsteak was also an American cut. Too long overseas, I guess. Or is it that rumsteak sounds close to rumpsteak? That’s probably it. You should use rumpsteak, which is an American cut and is the equivilent of rumsteak. You can also use round steak or flank steak.

  4. Brooke says:

    That sounds AWESOME!!! For those that don’t know what rumsteak is……I’ve never heard of it either……but she mentioned in the beginning you can use a “hanger steak”…..if your grocery store doesn’t have that, it is also part of the “chuck” family. You want something with lots of marbling.
    Hope this helps.

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