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Bison Skirt Steak Saltimbocca

Bison Skirt Steak Saltimbocca

Indulge in the exquisite flavors of Bison Skirt Steak Saltimbocca - a delightful recipe featuring savory bison, prosciutto, and a luscious sauce.

Bison Skirt Steak Saltimbocca


  • 1 4-5-ounce bison skirt steak

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 4 fresh sage leaves

  • 1 thin slices of prosciutto

  • ¼ cup olive oil

  • 2 medium garlic cloves crushed

  • ¼ onion julienne

  • ½ cup sliced porcini mushrooms

  • 1/3 cup chicken broth

  • 1/3 cup white wine

  • 2 Tablespoons cold butter


  1. Cut the steak crosswise to make 4 (-ounce) pieces.  If needed, trim fat and connective tissue from the steak and gently pound the steak with a meat mallet, until it is about ¼ inch thick.  Season with salt and pepper.

  2. Place 2 sage leaves on each side of all the steak.  Wrap one piece of prosciutto around the steak, covering the sage leaves.

  3. Heat olive oil in a large skillet over medium-high heat.  Add julienned onions and mushrooms and sauté until soft, add the garlic cloves and the sage leaves and cook until the ingredients start to caramelize. 

  4. Remove from skillet onto a paper towel-lined plate and retain ½ of the oil from the skillet into a small bowl, set aside.

  5. In the remaining oil in the skillet, Place the prosciutto-wrapped steak over medium-high heat and cook, undisturbed, for about 2 minutes, ensuring the prosciutto is browned and crispy.  Flip the steak over and repeat the process.

  6. Transfer the steak to a plate and discard the oil in the skillet.

  7. Add broth and the wine to the skillet and cook over medium-high heat, stirring occasionally and scraping up any browned bits from the bottom of the skillet.  Reduce by half and skim off any debris.

  8. Remove from heat and whisk in the butter until creamy.  Season with salt and pepper

  9. Serve the steak with the sauce and garnish with caramelized onion, sage, mushrooms, and garlic cloves.



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