Fireman Bob's Peppers and Garlic in a Skirt !

Bob Cooney


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..... )

Fireman Bob :)

pinch tips: How to Tie a Roast





25 Min


1 Hr 30 Min


Convection Oven


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

Special Note:

*** Have your Butcher Tenderize your Skirt running twice through the machine! ***
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.
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.
Season the steak on both sides with salt and cracked black pepper.
Combine the chopped kale, chopped spinach, chopped walnuts, thyme, cumin and parsley, cheese, cilantro, with the mashed potatoes.
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.
Starting from a short end, roll up the steak, " jelly-roll-style ". Tie the rolled skirt with kitchen string.
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.
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.
Slice each steak crosswise and serve on a bed of wide buttered noodles, and cover with the sauce.


About this Recipe

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