Recipes - Crofton CAST IRON Manual Del Usuario

TERIYAKI STUFFED SKIRT STEAK
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Ingredients:
1 pound USDA Choice Skirt Steak
Carlini Canola Cooking Spray
8 ounces mushrooms, sliced
12 green onions, sliced
1 tablespoon grated ginger
1 teaspoon ground Stonemill Sea Salt Grinder, plus additional to taste
½ teaspoon ground Stonemill Black Peppercorn Grinder, plus additional
to taste
12 ounces Tuscan Garden Teriyaki Marinade
Directions:
1. Preheat oven to 400° F.
2. Lay the skirt steak on a cutting board. With a sharp knife, butterfly
the skirt steak horizontally from top to bottom. Work slowly and keep
the knife level with the board, avoid cutting holes into the steak.
Continue slicing until the steak can lay flat, but is still attached by the
edge. Season to taste with salt and pepper.
3. Heat the grill pan over medium-high heat; coat with cooking spray.
Grill the mushrooms till tender, about 5 minutes.
4. In a large bowl, combine the mushrooms, green onions, ginger, salt
and pepper. Mix thoroughly.
5. Lay the steak on the cutting board with the grain going vertically.
6. Evenly spread the mushroom filling onto the steak, pressing in gen-
tly. Tightly roll the steak away from you.
7. With butcher's twine, tie the steak roll in 1-inch increments. Evenly
season with salt and pepper to taste and brush with teriyaki mari-
nade.
8. Coat the grill pan with cooking spray; reheating to medium-high
heat. Sear the steak on all sides.
9. Transfer steak to a cutting board. Slice into 6 slices, keeping the twine
intact. Return slices to the grill pan. Cover with the remaining mari-
nade and bake for 10 minutes or until it reaches an internal tempera-
ture of 135° F for medium rare.
10. Remove the twine to serve.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
Recipe
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