On a rainy Tuesday Kristine and I gathered to make this delicious recipe. It is adapted from this post by Picture the Recipe. The steak seasoning that I created for the steak makes more than you will need for the recipe. I discovered it is excellent sprinkled onto sweet potatoes or regular potatoes to make the most amazing Jo-Jo potatoes you’ve ever had.
Make the Steak seasoning (you can use any that you like, or combine spices to make your own. I found this recipe on Food.com and modified it for a smaller quantity)
3 Tbsp. salt
1 Tbsp. onion powder
1 Tbsp. garlic salt (or powder)
1 Tbsp. celery salt
1 Tbsp. paprika (I like smoked hungarian)
1 Tbsp. black pepper
1 Tbsp. sugar (I use coconut)
1-1/2 tsp. ground nutmeg
Place all ingredients in a small container, cover, and shake to combine. Take a 1-1/2 – 2 pound skirt steak and cut off 3″ strips. Cut away any excess unappealing parts from the meat. Place the strip on a cutting board and then pound with a meat tenderizer until you have a nice long thin piece of steak, a good size to roll a bunch of vegetables around.
2-3 Tbsp. steak seasoning
Salt and pepper
3 Tbsp. Worcestershire sauce (I love Annie’s organic)
1 Tbsp. oil (sunflower or sesame)
Rub into the steak and let it marinade for at least 30 minutes, longer is great in the refrigerator.
Prepare the vegetables. You can use any in season vegetables as stuffing. I had available fresh asparagus, pea shoots (the tips of the pea plant from a cover crop in the hoop house), baby bok choi, and Hakurei turnips.
I cut the turnips into fourths, peeled the leaves off of the bok choi, and sliced the asparagus once down each stalk. The original recipe has you cook some of the vegetables, which I decided not to do since all of these vegetables cook when I cook the steak. If you are using carrots you may wish to slice them into thin strips and then pre-cook these by steaming or sautéeing in a pan for a few minutes to make them tender.
Once the vegetables are prepared, take the marinating steak out of the refrigerator and place a mixture of your vegetables into the middle and roll the steak up around them. Use a toothpick to secure the meat. Heat a few Tbsp. of oil (sunflower, sesame, or coconut) in a pan and then cook the steak over medium heat until it is done. I found it took about 2-3 minutes per side.
While the steak is cooking, prepare the balsamic glaze sauce.
In a small sauce pan over medium heat put
2 tsp. oil
add 2 Tbsp. finely chopped shallots (or onion or chives)
1/4 c balsamic vinegar
2 Tbsp. coconut sugar (or brown sugar or maple syrup)
1/4 c beef broth
Stir every few minutes. I cooked this for about 10 minutes. Pour it over the top of your steak rolls and enjoy! This is definitely gourmet cooking. Remember that there are toothpicks in the steak. You can remove these before serving and the steak should hold its shape.