Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Larry Wolfe on July 08, 2012, 06:50:16 AM
-
Stuffed Skirt Steak
http://wolfepit.blogspot.com/2012/07/stuffed-skirt-steaks.html
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.
(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.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1405.jpg) (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.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1408.jpg) (http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1409.jpg) (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.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1412.jpg) (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 (http://wolfepit.blogspot.com/2009/10/wolfe-rub-bbq-seasoning-recipes.html) or your favorite seasoning, or simply salt and pepper.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1414.jpg) (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’. (http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1416.jpg)
Add 6 slices of provolone cheese, overlapping.
(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.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1418.jpg) (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.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1420.jpg) (http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1423.jpg)
Let rest for 10 minutes or so and enjoy.
(http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1424.jpg) (http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1425.jpg) (http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1426.jpg) (http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1428.jpg) (http://i238.photobucket.com/albums/ff204/larrywolfe/Beef/Stuffed%20Skirt%20Steak/IMG_1429.jpg)
-
you should do a tutorial on how to tie like that!
food looks great!
-
you should do a tutorial on how to tie like that!
food looks great!
Been thinking about getting a bigger memory card to film some stuff or maybe I'll get someone to snap some pic's next time I'm tying.
-
what kind of memory card do you need?
-
what kind of memory card do you need?
Right now all I have is a 256mb San Disk Memory card in my Canon P&S Digital Elph. I'm told I need 5 or more G's to make movies. I don't have a clue though, I'm not a computer guru by far.
-
so you need an sd card?
i have extras :)
-
so you need an sd card?
i have extras :)
Yes, I think. Here (http://www.amazon.com/SanDisk-SDSDB-256-A10-Secure-Digital-Package/dp/B00006HXF4) is what I have now. I am told I need one with several GB's to make a video. Does this sound right?
-
sounds right.
sd cards are crazy cheap. i'll see if i can find some of my extras and send you one.
-
sounds right.
sd cards are crazy cheap. i'll see if i can find some of my extras and send you one.
Let me know, I'll reimburse you if you have one. If not, let me know exactly what I need and I'll get one online.
-
I tried these last weekend and it was one of the greatest meals I have ever eaten.
(http://i388.photobucket.com/albums/oo322/07blackspecv/1068855_10200299077225776_791951588_n_zps71402913.jpg) (http://s388.photobucket.com/user/07blackspecv/media/1068855_10200299077225776_791951588_n_zps71402913.jpg.html)
(http://i388.photobucket.com/albums/oo322/07blackspecv/1075182_10200299087546034_925038303_n_zpsab48ded1.jpg) (http://s388.photobucket.com/user/07blackspecv/media/1075182_10200299087546034_925038303_n_zpsab48ded1.jpg.html)
Thank you for the recipe! Will be making again and many more times for sure.