Braised Skirt Steak With Mushroom/herb Stuffing

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups diced mixed mushrooms (shiitake, cremini and oyster)
• 1/2 onion, finely diced
• 1 celery rib, finely diced
• 2 cloves garlic, minced
• 1 tablespoon mixed herbs (rosemary, thyme and parsley)
• 1 bunch arugula, cleaned
• 2 tablespoons pine nuts
• 1 cup brioche bread, â½ inch cubed (or any egg bread)
• 1 egg
• 1/4 cup white
• coarse salt
• cracked black pepper, to taste
• 1 lb skirt steak
• 1 1/2 tablespoons olive oil
• 1 -2 stalk fennel, chopped
• 1 carrot, chopped
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon whole black peppercorn
• 1 head of garlic, halved
• 1/4 cup red
• 3/4 cup beef broth
• coarse salt
• cracked black pepper, to taste
• 1/4 cup beef broth
• 1 tablespoon red
• 1 teaspoon grainy mustard
• 2 tablespoons butter

Recipe

• 1 stuffing: heat the olive oil in a medium sauté pan over high heat.
• 2 add the onion, celery, garlic and mushrooms.
• 3 sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
• 4 add the mixed herbs, arugula, pine nuts and brioche cubes.
• 5 cook for an additional 3 minutes.
• 6 add the white and continue to cook until the liquid has evaporated.
• 7 remove from heat and cool completely.
• 8 fold in the egg.
• 9 braise: preheat oven to 375 degrees f.
• 10 lay out the skirt steak, vertically, and season with salt and pepper.
• 11 add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
• 12 secure with butcher’s twine.
• 13 heat a medium sauté pan over high heat and add the olive oil.
• 14 brown the stuffed skirt steak on all sides.
• 15 transfer steak to an 8 x 8-inch roasting pan.
• 16 add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
• 17 deglaze with the red and beef broth.
• 18 scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
• 19 cover with aluminum foil and place in preheated oven.
• 20 braise until meat is tender, about 1½ hours.
• 21 remove skirt steak from roasting pan and place on cutting board.
• 22 cover with aluminum foil and let rest for 10 minutes.
• 23 sauce: strain the pan juices from the roasting pan into a small saucepan.
• 24 discard the solids.
• 25 add the beef broth and red to the saucepan.
• 26 bring to a boil.
• 27 whisk in the grainy mustard and butter.
• 28 slice the skirt steak into ½-inch slices.
• 29 spoon the sauce over the steak and serve immediately.