Skirt Steak Roulades With Tomato Relish Recipes

WAGYU SKIRT STEAK ROULADE

Steps:

• For the jam: Burn the onions on a grill or under the broiler until completely charred, about 8 minutes. Chop the burnt onions into a fine paste adding the vinegar in small amounts.
• For the steak: Preheat the grill. Butterfly the steak and sprinkle one side liberally with salt and pepper. Thinly coat the same side of the steak with the mustard. Lightly top the mustard with 1 tablespoon of the burnt onion jam, spreading evenly but trying not to mix the two. Sprinkle the parsley and rosemary on top and cover everything with the cheese.
• Roll the roulade tightly and secure with three pieces of wet butcher twine. Brush the outside with olive oil, then sprinkle with salt and pepper. Grill for about 12 minutes. Rest the meat, and then cut into four slices and serve with some roasted piquillo peppers.

STEAK ROULADE WITH PROVOLONE

Steps:

• Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker. Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine. Cover and cook on high while you prepare the meat.
• Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick. Remove the plastic; season the steak with salt and pepper. Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley.
• Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours.
• Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta; top with more sauce from the slow cooker.

SAUTEED SKIRT STEAK IN SPICY TOMATO SAUCE

Steps:

• Preheat oven to 250°F.
• Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
• To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.

HONEY-LIME GRILLED SKIRT STEAK WITH AVOCADO-TOMATO RELISH

Steps:

• Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat.
• Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of the sliced steak. Serve with Avocado-Tomato relish.
• For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let sit for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.