Skirt Steak True Cowboy Cooking

Filed in archive Ingredient Spotlight , People Who Cook , Recipes on June 9, 2010

Photo Credit

Tim Love - executive chef and owner of the Lonesome Dove Western Bistro and the Love Shack (both in Fort Worth, Texas) - loves true cowboy cooking and a great steak.

Skirt steak is one of the tastiest and most affordable cuts of steak (about $9.99/lb.) but also one of the easiest to overcook and ruin. A well-cooked steak has the making of a great chef.

On The Early Show, Chef Tim Love showed how to properly cook Skirt Steak with the following recipes (found via):

Skirt Steak Roulade

Ingredients

2 pounds outside skirt steak
1/4 cup cream cheese
1/4 cup goat cheese
2 cups loose pack spinach
1/2 cup roasted poblano peppers, diced
1/2 cup peanut oil
1 lemon, sliced in half
5 skewers, soaked in water
3 feet of butcher twine, soaked in water
Kosher salt
Fresh cracked pepper

Cooking Directions

1. Heat grill to 350°F.

2. Clean all exterior fat and silver skin from the steak. Lay the steak out flat and using a flat mallet place a Ziploc bag on steak and with medium force tenderize the meat until it is approximately 1/4 to 1/2 inch thick. Season both sides of the steak with salt and pepper.

3. Mix cream cheese and goat cheese together and spread on the meat. Sprinkle the poblano peppers on the cheese and then top with the spinach.

4. Roll the steak short ways into a pinwheel, fasten with a skewer, and then tie like a roast. Season outside of the roulade with salt and pepper.

5. Place a cast iron flat top on the grill and drizzle it with peanut oil. Place the roulade spiral side down. Cook for 4 minutes per side for every inch thick. Remove and let rest for 10 minutes.

6. Place in the oven for 6 minutes until the center reaches 140°F. Finish with a squeeze of lemon juice, remove the twine and slice with a very sharp knife. Serve as a spiral.

For more Tim Love's skirt steak recipe, click here.