Preheat a charcoal or gas grill with two grilling zones: Direct grilling over high heat (450 degrees) and indirect grilling over low heat (300 degrees).
Take your steak, roll it up, and toss it on the grill! We love the idea of lathering beef skirt steak with maple-bacon onion jam.
Servings and Ingredients
|1 (1½-to-2-lb.) Hy-Vee Angus Reserve beef skirt steak|
|1 tsp. kosher salt|
|½ tsp. coarse-ground Hy-Vee Malabar black pepper|
|¼ c. maple-bacon onion jam|
|2 ½ oz. Hy-Vee blue cheese crumbles|
|1 c. baby spinach, lightly packed|
Things To Grab
- Charcoal or gas grill
- Paper towels
- Meat mallet
- Large tray or baking sheet
- Plastic wrap
- Kitchen string
Pat steak dry with paper towels. Trim excess fat and silverskin from steak. Place steak between 2 large pieces of plastic wrap. Using the flat side of a meat mallet, pound the steak to 1/4-inch thickness. Sprinkle both sides of steak with salt and pepper.
Place steak flat on a large tray or baking sheet. Spread jam on top of steak; sprinkle with blue cheese. Arrange spinach on top in a single layer. Lightly cover with plastic wrap and refrigerate for 1 hour.
Roll up steak tightly, starting from a short edge. Tie close with kitchen string at 1-to-1-1/2-inch intervals.
Grill steak roll over direct heat for 5 to 6 minutes or until seared, turning occasionally. Remove steak roll and tightly wrap in heavy foil. Grill wrapped steak roll over indirect heat for 20 to 25 minutes or until 130 degrees to 135 degrees in the center of the roll for medium-rare doneness. Let stand, wrapped for 10 minutes. To serve, unwrap and cut into slices. Use drippings in the foil to drizzle over the top before serving.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 160mg
- Sodium: 850mg
- Total Carbohydrates: 12g
- Protein: 50g
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