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1
Marinate steaks in 1/4 cup EVOO, 1 cup wine, crushed garlic, balsamic vinegar, juice of 1 lemon, a few sage leaves and a little cracked fresh pepper. Set aside in the fridge for about an hour or two.
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2
Cover the steaks with plastic wrap and gently pound the meat with a meat mallet, as thin as you can manage without poking holes.
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3
Take off plastic wrap and lay on a cutting board. Cover meat with prosciutto slices and spread minced garlic, feta and sage all over. You can also use up the sage from the marinade. Now, roll like sushi and secure with butcher's twine. Dredge in flour and shake off excess.
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4
In a Dutch oven over medium heat, cook the rolled meat in a little EVOO until golden brown, about 8 minutes. Add more oil if you need to. Be sure to roll on all sides for even cooking. Transfer to a covered container and set aside.
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5
Add a tablespoon of flour and a little more EVOO (if there's not enough left) into the Dutch oven. Whisk for a few minutes to create a roux. Stir in the remaining wine and chicken broth, scraping all the bits in the bottom. Crank the heat to medium-high until liquid boils. Let reduce, uncovered, to almost half or until it has a sauce-like consistentcy, about 10-12 minutes. Turn off heat and stir in the juice of 1/2 lemon. Re-season accordingly.
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6
Cut off and remove the twine on the meat roll. Using a very sharp knife, slice the roll into bite-size pinwheels and transfer to individual serving platters. Smother with reduction sauce and garnish with sage leaves and lemon wedges.
