SKIRT STEAK PINWHEEL

SKIRT STEAK PINWHEEL image

Yield 2 servings

Number Of Ingredients 14

Stuffing:
3 Tbsp. Unsalted butter
1 1/2 Tbsp. vegetable oil
2 Portobellos (chopped but not too fine, 1/2")
2 Shallots
1 Red onion
1 Large celery stalk
1 1/2 tsp. Thyme
3 tsp. Fresh chopped parsley
3 oz. Proscuitto
Salt and pepper to taste
Pinwheel:
2 Skirt steaks (3/4"x7")
4 slices Bacon

Steps:

Make the stuffing ahead of time. Melt butter then add oil after butter stops foaming but not browned. Chop the portobellos, red onion, celery, and shallots. Add these and saute until clear, then add parsley and thyme. Turn off heat then stir in proscuitto, add salt and pepper to taste, then chill for at least one hour. To prepare pinweels, begin with 2 tbsp. vegetable oil in heavy skillet, heat until medium heat then add in skirt steak and bacon, you only want to slightly cook both of these ingrediants, this should only take five minutes if pan is heated correctly. Once this is done allow the steak and bacon to cool then place one piece of bacon on the steak then lightly pile the stuffing on top. Then fold the top third onto itself then fold the last third onto the first two thirds. Take other piece of bacon and wrap around the entire piece. While still holding place a scewer through it and break off both ends. Now heat up to a high heat the same pan that you cooked the steak and bacon in with the same oil. Place the scewered pinwheels in on their rolled sides and then brown all visible sides.