Grilling different cuts of meats adds dimension to your grilling profile. You do not want grilled burgers and hot dogs all the time, right? Try something new, try something unique on the grill, change it up a bit. At Cooking-Outdoors, I follow that credo every time I approach a new recipe and that usually starts at the store checking the selections at the meat counter. Just taking the time to look and think about what I can do with a particular cut of beef, pork, lamb or chicken.
I was looking for something new to grill on my Island Grillstone for dinner and came across a cut of beef that was new to me, the “Inside Skirt Steak”. This particular cut comes from the “Plate” of the cow, just behind the “Brisket” and in front of the “Flank”, all in the belly half of a cow. A long flat cut that has great flavor but can be a bit tough. Quite often used for Fajitas, Stir fry and Churrasco. The inside Skirt steak will be trimmed of fat and membrane and in the case of my purchase, trimmed to size for rolling as you can see in the pictures.
A cut of beef that is perfect for stuffing with some of your favorite ingredients! Keeping to tradition, I kept the recipe as simple as possible. Marinating is an option that can help tenderize the Skirt steak but not necessary. Fast to grill and full of flavor!
Skirt steak unrolled, ready for one of my favorite rubs. Give the Skirt steak a fair coating of rub but not so much that all you taste is the rub. It’s about the meat!
Add a layer of smoked mozzarella cheese and fresh spinach to your Strip steak.
Stuffed, rolled, tied and sprinkled with a bit more rub.
Hot Island Grillstone makes a perfect surface to grill your Stuffed Pinwheel Skirt Steaks!
First flip was at about the 4 minute mark. Go longer if you want a well done version of this recipe.
The cheese starts to melt and we are almost done. I cooked mine to 145 degrees F. Use caution when checking the temperature making sure to measure the beef not the cheese.
Quick and easy, a crowd pleaser and an impressive plate to wow your friends!
Let me know how you version turns out!
If you would like to see more pictures of this recipe, visit my Flickr page!