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Stuffed Grilled Skirt Steak

Stuffed Grilled Skirt Steak

I REALLY should have used FLANK steak for this, but the store was completely out and the butcher was closed so I settled for skirt steak. It was good – but flank would have much better!  I served it with some shredded potatoes and a berry mint salad.


  • 1 skirt or flank steak about 2lbs (butterflied)
  • 2 medium garlic cloves , minced
  • 1 small shallot , minced
  • 10oz chopped mushrooms
  • 2 tablespoons fresh parsley leaves , finely minced
  • 1 teaspoon sage leaves , finely minced
  • handful of baby spinach leaves
  • 8 oz Gorgonzola cheese
  • olive oil
  • Kosher salt and pepper

How to:

  • Preheat grill on high with lid closed
  • On the stove heat a pan with just enough oil to cover bottom
  • Add shallots and garlic and cook for 1 minute
  • Add mushrooms and cook until soft
  • Add spinach,  parsley, and sage and cook for another 2 minutes
  • salt and pepper to taste and set aside
  • Lay steak on a flat surface, and pat dry
  • Salt and pepper to taste
  • Spread mushroom and herb mixture evenly on steak leaving at least 1 inch border
  • Add even layer of Gorgonzola cheese
  • Starting from the bottom edge rolling away from you roll steak into tight log
  • Tie roll tightly with kitchen/butcher’s twine
  • Season with kosher salt and pepper
  • Grill steak  by turning 4 times to evenly brown on all sides.
  • Grill until desired doneness – when thermometer reaches 140 degrees when inserted into the center of the roll
  • Let rest for 10 minutes once removed from grill
  • Slice between each piece of twine, remove twine from each slice and serve
stuffed skirt steak

stuffed skirt steak