Braised Skirt Steak with Mushroom/herb Stuffing
- Ready In:
- 2hrs 15mins
- Ingredients:
- 29
- Serves:
-
4
ingredients
-
STUFFING
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 cups diced mixed mushrooms (shiitake, cremini and oyster)
- 1⁄2 onion, finely diced
- 1 celery rib, finely diced
- 2 cloves garlic, minced
- 1 tablespoon mixed herbs (rosemary, thyme and parsley)
- 1 bunch arugula, cleaned
- 2 tablespoons pine nuts
- 1 cup brioche bread, ½ inch cubed (or any egg bread)
- 1 egg
- 1⁄4 cup white wine
- coarse salt
- cracked black pepper, to taste
-
BRAISE
- 1 lb skirt steak
- 1 1⁄2 tablespoons olive oil
- 1 -2 stalk fennel, chopped
- 1 carrot, chopped
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon whole black peppercorn
- 1 head of garlic, halved
- 1⁄4 cup red wine
- 3⁄4 cup beef broth
- coarse salt
- cracked black pepper, to taste
-
SAUCE
- 1⁄4 cup beef broth
- 1 tablespoon red wine
- 1 teaspoon grainy mustard
- 2 tablespoons butter
directions
- STUFFING: Heat the olive oil in a medium sauté pan over high heat.
- Add the onion, celery, garlic and mushrooms.
- Sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
- Add the mixed herbs, arugula, pine nuts and brioche cubes.
- Cook for an additional 3 minutes.
- Add the white wine and continue to cook until the liquid has evaporated.
- Remove from heat and cool completely.
- Fold in the egg.
- BRAISE: Preheat oven to 375 degrees F.
- Lay out the skirt steak, vertically, and season with salt and pepper.
- Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
- Secure with butcher’s twine.
- Heat a medium sauté pan over high heat and add the olive oil.
- Brown the stuffed skirt steak on all sides.
- Transfer steak to an 8 x 8-inch roasting pan.
- Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
- Deglaze with the red wine and beef broth.
- Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
- Cover with aluminum foil and place in preheated oven.
- Braise until meat is tender, about 1½ hours.
- Remove skirt steak from roasting pan and place on cutting board.
- Cover with aluminum foil and let rest for 10 minutes.
- SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
- Discard the solids.
- Add the beef broth and red wine to the saucepan.
- Bring to a boil.
- Whisk in the grainy mustard and butter.
- Slice the skirt steak into ½-inch slices.
- Spoon the sauce over the steak and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
<img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">