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.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1404.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1404.jpg)
Sauté the onion in EVOO and salt and pepper until they begin to sweat.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1407.jpg)
Then add the peppers, garlic and mushrooms. Continue to sauté until tender, then cool before stuffing into the steaks.
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.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1413.jpg)
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.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1415.jpg)
Evenly spread the mixture leaving about an inch on the sides and a couple inches at the end to prevent ‘filling blowout’.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1405.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1407.jpg)
Then add the peppers, garlic and mushrooms. Continue to sauté until tender, then cool before stuffing into the steaks.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1408.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1409.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1411.jpg)
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.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1412.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1413.jpg)
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.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1414.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1415.jpg)
Evenly spread the mixture leaving about an inch on the sides and a couple inches at the end to prevent ‘filling blowout’.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1416.jpg)
Add 6 slices of provolone cheese, overlapping.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1417.jpg)
Carefully roll up the roast and tie with butcher’s twine. Place in the fridge to firm up a bit.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1418.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1419.jpg)
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.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1420.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1423.jpg)
Let rest for 10 minutes or so and enjoy.
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1424.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1425.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1426.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1428.jpg)
![Image](http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1429.jpg)
Great idea and execution. I will be trying this one for sure.
ReplyDeleteThanks Chris, it was a fun dish to make.
ReplyDelete