Braised Skirt Steak with Mushroom/herb Stuffing

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.