Prep 25 mins
Cook 20 mins
Again, I must repeat - I love skirt steak for its versatility, its tenderness, its flavorfulness, its juiciness, and its quick cooking-ness!
- 1 (12 -14 ounce) trimmed skirt steaks
- 1⁄4 teaspoon salt
- additional salt
- 1⁄8 teaspoon fresh ground pepper
- additional fresh ground pepper
- 1⁄2 cup cooked spinach, squeezed dry, chopped
- 1⁄3 cup ricotta cheese
- 1⁄4 cup finely grated carrot
- 1 tablespoon vegetable oil
- 1⁄4 cup beef broth (or as needed)
- 1⁄3 cup finely chopped seeded fresh tomato
- 1⁄4 cup minced fresh parsley
- 1⁄4 cup minced scallion
- 1 teaspoon white wine vinegar
- Cut steak crosswise at 4-1/2-inch intervals. Cut pieces thicker than 1/3-inch horizontally in half. Using flat side of meat mallet or bottom of small heavy saucepan, pound each piece 1/4-inch thick between pieces of plastic wrap. Season with 1/8 t. each salt and pepper.
- Combine spinach, ricotta, carrot, and salt and pepper to taste in small bowl. Spread spinach mixture over steaks, leaving 1/4-inch border all around edge. Roll up each piece and tie securely with kitchen string.
- Heat oil in heavy medium skillet over medium heat. Add beef rolls and brown on all sides, 4-5 minutes. Remove fat from pan, then pour in broth. Simmer covered 4-5 minutes for medium-rare to rare meat at center of rolls. Add water or more broth if liquid evaporates before meat is done. Transfer rolls to serving plates.
- Boil liquid in skillet until reduced ot 2 T. Add tomatoes, parsley, scallions, and vinegar; boil until thickened, about 1 minute. Spoon tomato relish ove rmeat.