A mouth watering combination of flavors in this elegant meat dish. A meal all in itself!
PREP TIME: 40 min.
COOK TIME: 90 min.
STUFFING 2 T extra-virgin olive oil 1/2 onion, finely diced 1 celery rib, finely diced 2 cloves garlic, minced 1 1/2 c mixed mushrooms diced 1 T mixed herbs (rosemary, thyme and parsley) 1 bunch arugula, cleaned 2 tablespoons pine nuts 1 cup egg bread, 1/2 inch cubed 1/4 cup white wine 1 egg Cracked black pepper, to taste Coarse salt
BRAISE 1 1/2 tablespoons olive oil 1 lb skirt steak 1-2 stalk fennel, chopped 1 carrot, chopped 2 sprigs thyme 1 bay leaf 1 T whole black peppercorn 1 head of garlic, halved 1/4 cup red wine 3/4 cup beef broth
SAUCE 1/4 cup beef broth 1 tablespoon red wine 1 teaspoon grainy mustard 2 tablespoons butter
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 the 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. 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. This can be prepared to this point the day before refrigerated and covered securely.
BRAISE: Preheat oven to 375 degrees F. 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 1 1/2 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 1/2-inch slices. Spoon the sauce over the steak and serve.