Y'all. I cannot stop using my grill. Summer time happens, and every damn meal has some char involved. It's the best. I put on my dad sneaks and fire her up. I can almost hear the home depot theme song when I walk out on my porch and turn the propane on.
This is an incredibly easy meal. Not a lot of ingredients, but it's super satisfying. If steak isn't your thing, you could cut some big chicken breasts into cutlets and thin them out using a meat tenderizer and do the same thing. I served this with a cold quinoa salad. That and a cold beer or cocktail, and you've got yourself a perfect patio meal.
Ingredients
2 lbs skirt steak in two long pieces
1 yellow squash
½ red pepper
½ small sweet onion
1 cup shredded parmesan cheese
1 tsp garlic powder
Kosher salt
Ground black pepper
6-10 extra long toothpicks (I used wooden skewers cut in half), soaked in water
Method
About an hour before you’re ready to grill, soak the wooden skewers in water, and salt both sides of each piece of skirt steak liberally.
Cut the yellow squash and bell pepper into “fries,” aka strips. Slice the onion into thin layers and cut in half, you have half-moon slices of onion.
Preheat your grill on medium high, and assemble the roll-ups. You can also use a cast iron pan if you don’t have a grill. Pre-heat the cast iron on high, and when it’s sizzling hot, put 1 tbsp of butter in it right before you place the steak in it.
To assemble, place the steak out on a cutting board and layer half the veggies on each piece of steak. Sprinkle with the garlic powder, salt, and pepper. Sprinkle half a cup of parmesan on each, and roll the steak over the veggies. Use the toothpicks to secure the steak in place.
Grill on medium high on each side for about 5-7 minutes, depending on how done you like your steak. If using the cast iron, cook on medium high in butter for the same amount of time.
Take the rolls off the grill, and let rest for at least 10 minutes before serving. To serve, cut into slices between the toothpicks, and then remove toothpicks. Enjoy!
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