Grilled skirt steak rolls

Lynn Socko


Too much time on my hands lead to this dish. Also try my cheese sauce as a topper. Roasted veggie cheese sauce


★★★★★ 3 votes

20 Min
20 Min


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  • 2 lb
    skirt steak
  • 1
    bell pepper and poblano slices roasted or grilled
  • 1
    onion slices roasted or grilled
  • 4-6
    mushrooms, sliced & grilled
  • 1 c
    shredded cheese, your favorite, opt
  • ·
    **your favorite seasoning

How to Make Grilled skirt steak rolls


  1. Grill or roast sliced veggies. I drizzle olive oil on them and sprinkle with Mrs. Dash original blend. Roast in oven or grill (my preference), allow to cool before "stuffing" skirt steak.
  2. If your skirt steak is very thick, you might want to pound it out to about 1" thickness. Cut steak in about 6-8 inch pcs., season both sides. In center of each pc. place some grilled veggies and cheese (opt). You will need to place the veggies in the same direction as the grain of the meat. Roll skirt steak up with the grain, that way when you slice it, you will be slicing against the grain!
  3. Roll up, secure with toothpicks on both sides & end. Grill over med. heat for 4-5 minutes on all four sides. Let rest for 5 min. Remove toothpicks, cut into rounds, serve with cheese sauce. Roasted veggie cheese sauce

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About Grilled skirt steak rolls

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Hashtags: #steak, #grill

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