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Skirt Steak Pinwheels with Roasted Garlic and Rosemary MICHAEL SYMON

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Dinner tonight has never looked better!

2 tablespoons olive oil (plus more to garnish)
2 heads garlic
2 sprigs rosemary leaves (finely chopped)
1 1 – 1 1/2 pound skirt steak
2 lemons (halved, zest of 1 lemon reserved)
2 wooden skewers
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 400ºF.
Cut a 1/4-inch off the top of both garlic heads. Place garlic heads on individual sheets of aluminum foil and drizzle with olive oil. Wrap the garlic heads in the foil and roast until coves are soft and caramelized, about 40 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove the cloves from the skins and place in a small bowl.
Preheat a grill or grill pan to medium high heat.
Add rosemary and lemon zest to the garlic cloves and with the back of a wooden spoon, mash into a paste.
On a clean surface, lay out the skirt steak, so the grain runs left to right, and cover with plastic wrap. Pound the steak to thin it out slightly. Remove and discard the plastic. Spread the garlic paste over the steak. Roll the steak up on the sort side, against the grain, into a tight log and insert skewers through both ends of the log to secure the meat. Season with salt and pepper and drizzle with olive oil.
Place the skirt steak on the preheated grill and cook on all sides until charred and internal temperature reaches 130ºF, about 12-15 minutes. Remove from the grill and allow to rest for at least 5 minutes.
Place the lemon halves, flesh slide down, on the grill and cook until charred, about 3 – 4 minutes. Remove from grill and set aside.
Slice the steak log into pinwheels and finish with a drizzle of olive oil. Serve warm with a grilled lemon half.
Tip: Use any leftover skirt steak for a fun-filled taco night!

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