Skirt steaks are SO hard to find in the grocery store, so when I started shopping my proteins direct from the farm through Range Market I knew I had the opportunity to grab this cut and finally re-create this recipe!🥩
Ingredients
- 1 skirt steak
- 3 tbsp cold butter🐄
- 2 white onions, thinly sliced
- 1 tbsp minced garlic
- 2 tbsp dry white wine
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh parsley
- 6-8 slices of Swiss cheese🐄
- Grated Gruyère to garnish🐄
Directions
- Preheat oven to 350 F. Begin by heating a large skillet over medium-high heat and melting the 3 tbsp of butter, melting until frothy. Add your thinly sliced onions and garlic, and stir frequently as you caramelize onions. This will take around 10-15 minutes, and allow them to reach a dark golden color.
- De-glaze with the 2 tbsp of white wine and add chopped herbs, allow wine to reduce, and set onions aside in a small bowl.
- Lay skirt steak out on a clean, flat surface. Slice down the middle to create two halves lengthwise. Lay a sheet of parchment paper over top and use a meat tenderizer to thin the cut of meat, this will help as you roll it to form a pinwheel.
- Lay slices of Swiss cheese down the length of both the flattened skirt steaks. Top the cheese with spoonfuls of caramelized onions down the center.
- Carefully roll the steak lengthwise to form a pinwheel. Secure with butcher twine and cut the roll in half to form 2 separate pinwheels. Sear in a buttered skillet over medium-high heat for 1minute on each side.
- Place skillet in oven and bake until internal temperature reaches 125 F. Garnish with grated Gruyère and broil until tops are golden brown. Top with fresh parsley and enjoy!
Ingredients
- 1 skirt steak
- 3 tbsp cold butter🐄
- 2 white onions, thinly sliced
- 1 tbsp minced garlic
- 2 tbsp dry white wine
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh parsley
- 6-8 slices of Swiss cheese🐄
- Grated Gruyère to garnish🐄
Directions
- Preheat oven to 350 F. Begin by heating a large skillet over medium-high heat and melting the 3 tbsp of butter, melting until frothy. Add your thinly sliced onions and garlic, and stir frequently as you caramelize onions. This will take around 10-15 minutes, and allow them to reach a dark golden color.
- De-glaze with the 2 tbsp of white wine and add chopped herbs, allow wine to reduce, and set onions aside in a small bowl.
- Lay skirt steak out on a clean, flat surface. Slice down the middle to create two halves lengthwise. Lay a sheet of parchment paper over top and use a meat tenderizer to thin the cut of meat, this will help as you roll it to form a pinwheel.
- Lay slices of Swiss cheese down the length of both the flattened skirt steaks. Top the cheese with spoonfuls of caramelized onions down the center.
- Carefully roll the steak lengthwise to form a pinwheel. Secure with butcher twine and cut the roll in half to form 2 separate pinwheels. Sear in a buttered skillet over medium-high heat for 1minute on each side.
- Place skillet in oven and bake until internal temperature reaches 125 F. Garnish with grated Gruyère and broil until tops are golden brown. Top with fresh parsley and enjoy!