Recipe by: Miguel Ray @cookingwithfire
2 pounds of skirt steak
- King steak seasoning
- 8 slices of Gruyere cheese
1 bunch flat leaf parsley finely chopped
- 4 garlic cloves minced
- 1 teaspoon fresh oregano leaves chopped
- 1 teaspoon chili flakes
- 3 tablespoons red wine vinegar
- 1/4 cup of olive oil
- 1 shallot minced
4-5 medium potatoes peeled and sliced 1/4 inch thick
- Salt and pepper
- Olive oil
Preheat your grill to 350°F. You want your grill to be hot enough to cook the steak evenly, but not too hot that it burns the outside before the inside is cooked.
- Make the chimichurri sauce. This sauce is made with parsley, garlic, oregano, chili flakes, red wine vinegar, olive oil, and shallot. It’s easy to make - simply mix all the ingredients together in a small bowl and set it aside.
- Flatten the skirt steak. Use a meat mallet to gently pound the steak until it’s an even thickness. This will help the steak cook more evenly and make it easier to roll up with the cheese and chimichurri.
- Season the steak. Sprinkle King steak seasoning on both sides of the steak. This seasoning is a blend of salt, black pepper, garlic, onion, and other spices that will add flavor to the steak.
- Add the chimichurri and cheese. Spread a layer of the chimichurri sauce on one side of the skirt steak. Place the slices of Gruyere cheese on top of the sauce. Top with the other skirt steak to make a sandwich.
- Grill the stuffed skirt steak. Place the stuffed steak on the preheated grill and cook for about 10 minutes per side, or until the internal temperature reaches 145°F. Use a meat thermometer to check the temperature of the steak.
- Let the steak rest. Once the steak is done, remove it from the grill and let it rest for 5 minutes. This will allow the juices to redistribute and make the steak more tender.
- Cook the seared potatoes. While the steak is resting, parboil the potatoes for 5 minutes, then drain and season them with salt and pepper. Heat a large skillet over medium heat and add some olive oil. Sear the potato slices for about 5 minutes per side, until crispy and golden brown.
- Slice and serve. Slice the stuffed skirt steak against the grain into 1-inch slices. Serve with the seared potatoes and extra chimichurri sauce on the side.