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Salmon Crostini

From Italian Cooking and Living, October/November 2003

  • 1/3 cup chopped prosciutto
  • 1/2 cup freshly grated Grana Padano
  • 2 tablespoons chopped parsley
  • 4 6-ounce sirloin steaks, about 1/2-inch thick
  • 2 tablespoons extra-virgin olive oil, divided
  • salt and freshly ground pepper
  • 2 tablespoons butter
  • 3/4 cup Marsala (or Port)

Mix the prosciutto, Grana and parsley together in a small bowl. Set aside. Drizzle each steak with 1/2 tablespoon of the olive oil, and season with salt and pepper. In a large skillet, melt the butter over medium-high heat, and add the steaks. Sear on both sides until golden. Sprinkle the steaks with the prosciutto/Grana mixture, and lower the heat to medium. Pour in the Marsala, and allow to evaporate. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana