Skirt steak is a flavourful cut from the flank but it’s a tough cut so it needs to be braised or marinated. You can also use flank steak in this recipe instead of the skirt steak.
Mushroom and Herb Stuffing
Skirt Steak Braise
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.
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. To make the 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. Yield: 4 servings