Holiday Recipe
Find more recipes at buylocalnebraska.org/nebraska-recipe-box
Shallot, Portabello & Gorgonzola Stuffed Steak Rolls
from Raikes Beef Co. Ingredients • Nebraska-raised skirt steak • Shallot, thinly sliced • 2 Tbsp olive oil
• 1/2 cup baby portabella mushrooms, finely chopped
• 1/2 cup Gorgonzola • Salt & pepper crumbles (blue cheese would work too)
Directions 1. Lay skirt steak on cutting board and cut into 5 equal pieces or about 4 inches long. Pound slices using a meat mallet (tenderizer) to desired thickness. Season each side of meat with salt and pepper. 2. In skillet, heat olive oil over medium heat. Add sliced shallots and stir continuously until caramelized and crispy. Remove from the pan and add the mushrooms. Cook until they are soft. Remove and place in a small bowl or dish. 3. Then layer each piece of steak with shallots, mushrooms, and Gorgonzola. Tightly roll lengthwise. Note: make sure the grain of meat is running horizontally. Use skewers or toothpicks to secure the roll (we like to use 3 or 4). 4. Grill on all sides until medium rare, or desired doneness. Let the rolls rest, cut into pieces between skewers. 5. Serve over polenta or with roasted veggies. This recipe could also be served as an appetizer by slicing the rolls into pinwheels and placing on skewers.
