Braised Skirt Steak with Mushroom/herb Stuffing

READY IN: 2hrs 15mins




  • 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.