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Monday, July 2, 2012

Stuffed Skirt Steaks

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I initially planned on making Cheese Steak Sliders, but could not find small buns and the baguette loaves were too small. However, I went ahead as planned and stuffed 2 skirt steaks.
Started off slicing, onions, peppers and mushrooms.
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Sauté the onion in EVOO and salt and pepper until they begin to sweat.
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Then add the peppers, garlic and mushrooms. Continue to sauté until tender, then cool before stuffing into the steaks.
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Skirt steaks are always on sale around here, so I fill the freezer with them often. They are a very flavorful, well marbled and somewhat fatty cut of meat. They are wonderful for fajitas and require no trimming for direct quick grilling. However, for this application I wanted to trim the fat from the inside of the skirt steaks to prevent the filling from getting greasy. Leave the external fat.
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Pound out the steaks to ‘square up’ and make as uniform as possible, then overlap the two steaks by roughly an inch to create ‘one steak’. I seasoned with Wolfe Rub Bold or your favorite seasoning, or simply salt and pepper.
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Evenly spread the mixture leaving about an inch on the sides and a couple inches at the end to prevent ‘filling blowout’.
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Add 6 slices of provolone cheese, overlapping.
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Carefully roll up the roast and tie with butcher’s twine. Place in the fridge to firm up a bit.
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I did not monitor cooking or meat temps. I cooked indirect for one hour, with just lump, then finished with a quick sear. I would suggest cooking in the 350º range and pulling at 125º if you want to monitor temperatures.
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Let rest for 10 minutes or so and enjoy.
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2 comments:

  1. Great idea and execution. I will be trying this one for sure.

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  2. Thanks Chris, it was a fun dish to make.

    ReplyDelete