Skirt
Steak Pinwheels
Master
butcher Pat LaFrieda turns inexpensive skirt steak into an impressive
Italian-inspired grilled steak. LaFrieda uses grated parmesan, lemon zest and
parsley, but this would also be fantastic with Taleggio and sautéed mushrooms
or smeared with a nutty romesco sauce.
INGREDIENTS
·
Two 1 pound skirt
steaks, trimmed
·
Kosher salt
·
Pepper
·
8 ounces grated
Parmigiano-Reggiano cheese (about 2 cups)
·
Finely grated zest of
4 lemons
·
1 1/2 cups finely
chopped parsley
·
Canola oil
INSTRUCTIONS
1.
Season the skirt steak
with salt and pepper. Lay the steaks flat on a work surface and sprinkle with
the cheese, lemon zest and parsley, leaving a 1/2-inch border. Starting at the
short ends, roll each skirt steak into a pinwheel. Tie a piece of butcher’s string
around the center of each roll and then tie two additional strings on either
side of the center string. Cut each roll in half along the first knot, removing
the center string, to form two pinwheels of equal size. You will have 4 total.
2.
Light a grill and oil
the grate. Grill the pinwheels cut side down over high heat until browned on
both sides, about 8 minutes. Transfer to a work surface to rest for 5 minutes;
serve.
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