Braised Skirt Steak with Mushroom/herb Stuffing
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Skirt steak is a cut from the flank - or you can use flank steak. Either way, its a tough (but economical) piece of meat that is very flavourful when marinated or braised. This version comes from Christine Cushing!
- Ready In:
- 2hrs 15mins
- Serves:
- Units:
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.
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RECIPE MADE WITH LOVE BY
@CountryLady
Contributor
@CountryLady
Contributor
"Skirt steak is a cut from the flank - or you can use flank steak. Either way, its a tough (but economical) piece of meat that is very flavourful when marinated or braised. This version comes from Christine Cushing!"
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Skirt steak is a cut from the flank - or you can use flank steak. Either way, its a tough (but economical) piece of meat that is very flavourful when marinated or braised. This version comes from Christine Cushing!
