SMOKED
skirt
s l l o r steak
Great Plains living is always looking for new and exciting recipes to share with our customers and readers.
And when it comes to beef you can never have enough recipes. Recently, one of our Ada customers graciously brought a fantastic food creation for us to try. Needless to say we hope more of these smoked skirt steak rolls show up at our dealership. Skirt steak can sometimes be hard to find. However, you can typically find a few local butchers that carry the cut. Skirt Steak is a meat lover's favorite, and although it's usually thin, it's loaded with beefy flavor and juices! This long, thin cut has easily defined grain and comes from the diaphragm area just under the rib section. There's actually two different skirt steaks, and a cook should defiantly know the difference. The outside skirt tends to be less course, and will be considerably narrower than the inside skirt. Customer David Stutte loves to smoke meats, and like us he's always looking for unique techniques or recipes to try out. In this recipe Stutte has taken a classic rolling technique, added the element of smoke and has shared them with us. So, now we are sharing his smoked skirt steak rolls with you. What makes this meaty main course different than other dishes? For starters, the skirt steak itself isn't your normal cut, and thus provides a more unique beef flavor. Additionally, the cooking method adds variety to this meal. A skirt steak isn't the stereotypical meat found at your local BBQ joint. Lastly, the presentation offers eaters not only a pleasing plate, but delicious smoky beef layers, adding both texture and aesthetics to this dish.
DIRECTIONS
By Customer David Stutte
1. Season the skirt steak with fresh sea salt and cracked black pepper (or to your taste.) 2. The width of skirt steaks vary so cutting the steak into equal parts will make for equal sized rolls. Cutting the steak into 2-inch strips should make about a perfect 3-inch roll.
3. Starting on one end, tightly roll your steak strip towards itself. After you've created about a 3-inch roll, tie the roll off with butchers twine. Then, arrange in round pan and let them rest in the fridge over night.
4. Set up your smoker for a 225 degree smoke. Smoke with your favorite smoking wood. 5. Smoke the skirt steak rolls for 2 hours at 225 degrees. Then, wrap in foil and rest in the over at 225 degrees for another hour.
6. Serve and enjoy these meaty bites any time of year! GPL Spring 2022
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