I think I already wrote in other posts how much I love the skirt steak, with its very beefy flavor and also good prices 🙂
Normally I prefer to keep my steaks simple, but this time I decided to make a roll with it, since its shape helps for this kind of preparation, and I filled it with grilled peppers and a delicious Ragusano DOP cheese…and the result was delicious!
Let’s see how to make it.
INGREDIENTS (2 people):
- 1 skirt steak of 500-600 g
- 2 bell peppers
- Ragusano DOP cheese (or some other caciocavallo types), about 100 g, I didn’t measure it
- fresh parsley
- 1 clove of garlic
- extra virgin olive oil
- First of all you have to previously grill the bell peppers (I did it on a grill pan), then cut into slices. Prepare also a mixture of extra virgin olive oil, chopped parsley and minced garlic.
- Take the skirt steak and hit it with a weight, make it soft and large enough. Spread the flavored oil on all the surface, then alternate slices of bell peppers and slices of Ragusano cheese, like in the photo.
- Roll the steak, keep it tight, and then fix it using some wooden sticks, then with a sharp knife cut slices of the same thickness (about 2 fingers in my case), paying attention not to break the roll.
- Take an iron/cast iron pan and heat it at high flame. When it starts smoking place the rolls. I cooked them about 3:00/4:00 minutes on each side, but it depends on how thick you cut them. In any case I like them medium/rare, and that’s the best doneness for the skirt steak in my opinion, otherwise it gets easily tough.
- Let it rest about 10 minutes, then sprinkle some black pepper on it, and serve it with some potatoes or a salad 🙂
Beef: free range Angus beef from Terra Pannonia
Cheese: Ragusano DOP