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