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Skirt Steak is such an underrated cut of meat, but I love it because it is cheap and very versatile! Let it marinade all day, grill it and serve it with sauteed peppers and onions for some fajitas. Pop it in the crockpot and let it cook all day and shred it up like we did here and here. It is also great in these Roasted Red Pepper + Goat Cheese Skirt Steak Roll-Ups!
Skirt steak is perfect for stuffing like I did in this Roasted Red Pepper + Goat Cheese Skirt Steak Roll-Ups. I think it is easier to handle than flank steak as it is thinner, but if you can’t find skirt steak, flank steak will work fine!
- 1.25 lbs. Skirt Steak
- salt and pepper, to taste
- 4 cloves garlic, minced
- Jar of Roasted Red Bell Peppers
- 1/2 cup crumbled goat cheese
- 1.5 cups of baby spinach
- 6-8 peices of kitchen twine cut into ~6inch pieces
- crushed red pepper flakes, optional
- 2 tbsp. olive oil
- Preheat oven to 375.
- Lay skirt steak on a sturdy cutting board or surface. Using a meat mallet, pound the steak until has thinned by about half its size, about 1/4 inch thick or less.
- Using a knife, cut the skirt steak in half lengthwise, then again in half crosswise so that it makes 4 equal size pieces.
- Season both sides of the skirt steak with salt and pepper.
- Spread minced garlic on the top of each skirt steak.
- Place a roasted red pepper on top of the minced garlic, you may need to cut it down to fit.
- Sprinkle with goat cheese and add a little sprinkle of crushed red pepper flakes if you desire.
- Now, you'll need to kind of scrunch the spinach into a ball and cram it into the center of the steak, now roll up the steak as tight as you can and secure it by tying 2-3 pieces of twine around the steak.
- Heat a cast iron skillet over medium-high heat. Add 2 tbsp. of olive oil and swirl so that pan is evenly coated.
- Place steak roll ups in the skillet and sear first side for about 2 minutes until a nice, brown sear forms. Flip and sear the other side for about 1-2 minutes.
- Remove from stovetop and immediately place in the oven and bake until steak is almost done, about 8-10 minutes. I then turned my oven on "broil" to finish it off for about 2-5 minutes, depending on how well you like yours. I did mine for 4 minutes more and it was cooked "medium".
- Remove from oven and using tongs, remove the roll ups from the cast iron skillet and onto a plate. Let rest for about 5 minutes before serving.
- Leave out the goat cheese for a Whole30 Friendly version!