Fireman Bob's Peppers and Garlic in a Skirt !

Bob Cooney

By
@firemanbob59

Yesterday, I had an idea, so, I thought and thought and thought some more!!! With this " idea " in my head, I turned the lights off and went to bed only to " wake " up at 4:30 am this morning and I knew I had to get this on paper... I hope You all will enjoy this feast!!!

( the " sauce " is to die for..... )

Sincerely,
Fireman Bob :)


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Comments:

Serves:

8

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Convection Oven

Ingredients

3 medium
red bell peppers
3 medium
poblano chiles
3 medium
jalapeno chiles
3 medium
anaheim chile
2 c
roasted red tomatoes, drained and chopped
8 clove
roasted garlic, smashed
1/2 c
kale, chopped fine
2 Tbsp
thyme, chopped fine
2 Tbsp
ground cumin
1/2 c
parsley, chopped fine
1/2 c
finely chopped cilantro
4 c
red potatoes, mashed
2 c
heavy cream
6 medium
shallots, chopped fine
4 lb
skirt steaks, tenderized and cut 1/4 inch thick ( see note below )
2 c
extra sharpe cheddar cheese, shredded
3/4 c
black walnuts, chopped ( if you can't find black walnutes,regular walnuts will be fine )
1/2 jar(s)
capers, chopped
3 Tbsp
extra-virgin olive oil
1/2 c
spinach, chopped fine

Directions Step-By-Step

1
Special Note:

*** Have your Butcher Tenderize your Skirt running twice through the machine! ***
2
Grill the bell peppers and chiles, turning occasionally, until evenly charred, about 10 minutes.

Transfer to a bowl and cover tightly with foil, set aside and let cool.
3
Slice 1 bell pepper, 1 poblano, 1 jalapeno and the anaheim into strips.

Chop the remaining bell peppers, poblanos and jalapenos and transfer to a skillet.
4
Season the steak on both sides with salt and cracked black pepper.
5
Combine the chopped kale, chopped spinach, chopped walnuts, thyme, cumin and parsley, cheese, cilantro, with the mashed potatoes.
6
Working with 1 skirt at a time, spread the mashed potato mixture evenly onto the

steak, layer the roasted bell pepper, poblano, jalapeno and anaheim strips on the steak.
7
Starting from a short end, roll up the steak, " jelly-roll-style ". Tie the rolled skirt with kitchen string.
8
The Sauce

Add the olive oil to a large skillet with the chopped peppers, garlic, capers, and chiles and cook over medium-low heat, stirring occasionally, for 8 minutes.

Add the cream and simmer for 6 minutes

Season with salt and cracked black pepper to taste.
9
Place rolled skirt steak in large dutch oven and cover, Place in oven and cook for 90 minutes at 250 degrees.

Let " rest " for 5 minutes.
10
Slice each steak crosswise and serve on a bed of wide buttered noodles, and cover with the sauce.


ENJOY !!!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American