Stuffed Skirt Steak

If my husband was a math equation it would go like this: Peter equals carnivore plus red meat plus steak.   It would also be every day of the week. I am not such a person.  Maybe that’s why I never did well in math?

I’ve talked about this before.  My husband is a meat and potatoes kind of guy and i’m more chicken and rice so for us to find a middle ground is not only difficult but a sublime lesson in compromise.  I think we have hit the nail on the head with this recipe.  We both wanted to clean the plate..

I had told him I would have steak for dinner.  I didn’t want to but it had been quite awhile and the cave man was coming out in him.  Peter typically wants a steak he can chew….I want a steak without big chunks of fat.  Our compromise is skirt steak.  I can appreciate the rich buttery taste of the fat without being slapped in the face with it and my husband still has the texture he loves..

I actually got the idea for this recipe from a food show program.  It wasn’t a skirt steak and it wasn’t this stuffing, but it gave me the idea to incorporate what I love into this dish.  I believe that is what cooking is all about….inspiration and taking what you love and making it your own.

This had the crust on the outside and the inside gave the steak an incredible richness.  I wasn’t kidding when I said we wanted to clean the entire plate!

Go and enjoy this recipe! I have learned that every once in a while, there is room for compromise and there is nothing wrong with a good steak.

Stuffed Skirt Steak

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 1 2 pound skirt steak, butterflied and pounded thin
  • 1 Tablespoon olive oil
  • 4 ounces proscuitto diced
  • 1 large shallot, minced
  • 4 ounces button mushrooms, diced
  • 6 ounces sundried tomatoes, diced
  • 1 1/2 cup chopped fresh spinach
  • 3 ounces goat cheese

Instructions

  1.  pound butterflied skirt steak to approximately 1/4 inch thick. Salt and pepper and set aside.

  2. cook proscuitto in olive oil until slightly crisp.

  3. Add shallots and cook until tender, approximately 2 minutes.

  4. Add mushrooms and cook until brown.

  5. Add sundried tomatoes and cook an additional minute.

  6. Turn off heat and add spinach. Stir to incorporate.

  7. Spread mixture over butterflied steak. Sprinkle goat cheese over mixture and salt and pepper. Fold ends in and tie with kitchen string.

  8. Grill on 400 degrees. Rub olive oil on the outside of the steak. Grill 4 to 5 minutes on each side or until a crust forms. Remove and let rest for 10 minutes.

  9. Slice and serve.

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