Farm to fire to feast!! These richly-marbled, hand-butchered strips of Australian pasture-raised and grassfed beef skirt steak were seasoned with coarsely ground kosher salt, black peppercorn, rotates garlic and a blend of dried onion, oregano, parsley, tomato and thyme. Stuffed with smoky prosciutto, roasted bell peppers, a homemade walnut-basil pesto and shaved aged parmesan cheese.
Rolled tightly and tired down with kitchen’s twine. Seared beautifully at 725F inside my @TwinEaglesGrills 304 chef-grade stainless steel pellet grill. Then rested atop a bed seasonal vegetables to finish cooking. Prepared to medium-rare perfection, carved across the grain into tender medallions, splashed with a light olive oil and plated with fresh basil from our garden. Paired alongside a handful of Atwater Brewery American IPA. The perfect summer day here in Michigan!! -Cheers, -David
Australian Grassfed Skirt Steak Roulade with Roasted Red Pepper and Walnut Petso
- 2 Australian Grassfed skirt steaks, trimmed
- Olive oil
- Roasted granulated garlic
- Kosher salt and fresh ground peppercorn, to taste
- 2 cups Roasted red bell pepper, sliced into strips
- 1 cup parmesan
- 1 cup homemade or your favorite store-bought pesto
- Fresh herbs, to garnish
- Lay out skirt steak and pound with meat mallet until a 1/4" thickness. Rub with olive oil, garlic, salt and pepper. Dress steaks with a single layer of prosciutto, red bell pepper slices, then parmesan and petso. Roll the steak upon itself and firmly apply the kitchen string to hold all items together. Sear atop direct heat, with the grill lid open, until nicely charred upon all sides. Reposition to cooler indirect heat, close grill lid and let the steak slowly arrive up to a beautiful medium-rare temperatures. Remove from heat and rest for 5-7 minutes. Remove kitchen string, carve into beautiful medallions. Plate atop a bed of roasted seasonal vegetables. Garnish whit fresh herbs. Serve.