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    Monday
    Aug082011

    Grilled Stuffed Skirt Steaks

    This is one of the tastiest things ever pulled off a grill!  GYSC at Economic Disconnect posted this recipe the other day and just looking at his pictures of it made my mouth water.  First I'll show you my Hillbilly way of doing it with stuff I had around the house, then I'll post a link to the right way...the GYSC way.  So don't go away yet!  This is so simple but gourmet quality.

    First, the ingredients.  Skirt steak, baby spinach, fresh mushrooms, cheese, and some spices.

         

     

     

    You could use a propane grill for this, a la Hank Hill, but for this I used lump charcoal and Hickory chunks.  I love the flavor of Hickory in my BBQ, so had to grab a bag at our local Wehner's Thriftway.

      

     

     Unwrap the steaks and lay out flat.  I just put plastic wrap on the counter.

     

     

    Next put some plastic wrap over the meat and pound out flat with a meat mallet.  Don't have a meat mallet?  No problem, Rachael Ray would use an 18" piece of 2X4.  Naw, that would be the girlie way.  Go out to the garage and grab your 10 lb sledge hammer and wash it off...it's not going to touch the meat anyway.  Be careful if you use a sledge hammer 'cause you can pound a hole right thru the meat!  How do I know?  I know.  Now that I think about it, the 8 lb sledge would have done just as good.

     

     

    Once the meat is flattened, or screaming "Uncle", in my case, load it up with the baby spinach.

     

     

    Next, I sliced up some mushrooms (or you can just buy pre sliced ones).

       

     

    Since I've already pounded my meat, I might as well cut the cheese, too! Instead of shredding the cheese, I took the easy way out and just cut it into pieces.  It's only going to melt anyway.

       

       

     Just keep piling everything on the steaks as you go.  So easy!

     

    Here's where I strayed a little bit from GYSC's recipe.  Why?  Because I think cooking is fun and I had some extra ingredients laying around.  I've been picking jalepenos from the garden, what would one hurt?  I sliced it up and sprinkled on top.  I had a half of red bell pepper in the frig, so chopped up a little of that.  I had a tiny tupperware with a few spoons of Curley's bar-b-que sauce, put that on, too.  And what would it hurt to sprinkle a little Lea & Perrins Worcestershire sauce on top?

     

     

    Now just roll them up like a burrito and tie them with string or twine.  OK, where's my string.  String, where are you?  I'll be damned if I'm going to the store for some string.  I lived here 13 years.  I KNOW I have some string.  Where the heck is all my string?  Oh my God, I've been hit by the string burglar!  What should I do?  What can I do?

    Ah, a 2 foot piece of cotton string in my shoe box full of tape and trinkets.  That will tie up one.  Think man, think.  Nothing.  Oh wait, what about the shoestrings hanging by the fire extinguisher.  I remember washing them and some New Balance running shoes.  After pulling them out of the washer, I threw the shoes away (they had been washed one too many times), but kept the washed strings.  There they are...they'll never lace another pair of shoes again.  Well, maybe a pair of baby shoes if I cut the lone surviving lace in half.

    Good.  Back to the kitchen to tie them suckers up!  I'm getting hungry...decided to sprinkle a little rib rub on them, too.

     

     

    Too bad there was a couple of sledge hammer holes in the meat, but they held together just fine on the grill.  I cooked some broccoli while the steaks were grilling.  I had a close call on the grill.  The coals were pretty hot and between going back and forth to the kitchen things started to flame up.  No time for picture taking!  They got some charring from the flames, which didn't hurt them any, but it wasn't my game plan.  If I'd been in the kitchen a couple of more minutes I would hate to think of what might have happened.  Flames were everywhere!

    The lesson is STAY WITH THE GRILL.  Either have somebody else make the broccoli or just skip it.  Here's the final product.  Absolutely delicious.

     

     

    All the goodies comes oozing out when you cut off a piece.  Yummy!  This is a piece for my son...he likes BBQ sauce on anything, but this steak didn't need any help.  GYSC made his smaller for individual servings, which I would recommend for presentation's sake, but the flavor was killer.

     

     

    Since I had good hot coals with hickory chunks going, I couldn't help but make some hickory burgers for later.  They were about 1/2 lb burgers when they started.

      

     

    They ended up being about 1/3 lb cooked and smelled so good with all that natural hickory smoke.

     

     

    Now head on over to GYSC's blog and see how these skirt steaks are suppose to be made!

     

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    Reader Comments (4)

    WOW!!!! Those look really great! Going with the sledge hammer huh? Nice touch.

    August 9, 2011 | Unregistered CommenterGYSC

    I learned from the best! Definitely the 8 lb sledge next time. A gal that lived with me for a few years took the meat mallet with her when she went back to Eugene, Oregon. Guess I had never looked for it before now. This will be at least an annual grilling staple from now on. Thanks for showing me how to do it.

    August 10, 2011 | Unregistered CommenterSovBo

    Man that looks so good!!!

    January 3, 2013 | Unregistered CommenterC.Perez

    you might want to try a 4 pound hand sledge. It has less chance of massive whole being put in the counter top.

    February 17, 2013 | Unregistered Commentersteve

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