BRAISED SKIRT STEAK WITH MUSHROOM/HERB STUFFING

Braised Skirt Steak with Mushroom/herb Stuffing image

Skirt steak is a cut from the flank - or you can use flank steak. Either way, its a tough (but economical) piece of meat that is very flavourful when marinated or braised. This version comes from Christine Cushing!

Provided by CountryLady

Categories Steak

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 29

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 cups diced mixed mushrooms (shiitake, cremini and oyster)
1/2 onion, finely diced
1 celery rib, finely diced
2 cloves garlic, minced
1 tablespoon mixed herbs (rosemary, thyme and parsley)
1 bunch arugula, cleaned
2 tablespoons pine nuts
1 cup brioche bread, ½ inch cubed (or any egg bread)
1 egg
1/4 cup white wine
coarse salt
cracked black pepper, to taste
1 lb skirt steak
1 1/2 tablespoons olive oil
1 -2 stalk fennel, chopped
1 carrot, chopped
2 sprigs thyme
1 bay leaf
1 tablespoon whole black peppercorn
1 head of garlic, halved
1/4 cup red wine
3/4 cup beef broth
coarse salt
cracked black pepper, to taste
1/4 cup beef broth
1 tablespoon red wine
1 teaspoon grainy mustard
2 tablespoons butter

Steps:

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.