Holiday Recipe

Shallot, Portabella & Gorgonzola Stuffed Steak Rolls from Raikes Beef Co.

This is a fantastic dish for a holiday meal, or a laid back, cozy winter dinner party for two. Many farmers' markets are hosting winter or holiday markets in November and December. Hit them up to snag locally grown mushrooms, beef and shallots (small onions can be substituted if you can't find shallots).

Ingredients

• Nebraska-raised skirt steak • Shallot, thinly sliced • 2 Tbsp olive oil• 1/2 cup baby portabella mushrooms, finely chopped • 1/2 cup Gorgonzola crumbles (blue cheese would work too) • Salt & pepper

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.