If you’re looking for a delicious and easy-to-make dinner that’s perfect for any occasion, you can’t go wrong with stuffed skirt steak with chimichurri and cheese. This flavorful recipe combines the bold flavors of skirt steak with the tangy and zesty taste of chimichurri sauce, plus the richness of melted Gruyere cheese. The result is a mouthwatering dish that’s sure to impress your family and guests.
To start, you’ll need two pounds of skirt steak, a popular and affordable cut of beef that’s perfect for grilling. You’ll also need King steak seasoning, which is a delicious blend of spices that will enhance the flavor of the steak. For the chimichurri sauce, you’ll need fresh parsley, garlic, oregano, chili flakes, red wine vinegar, olive oil, and shallot. These ingredients will come together to create a tangy and flavorful sauce that complements the steak perfectly.
Once you’ve seasoned and flattened the skirt steak, it’s time to add the chimichurri and cheese. The chimichurri sauce is spread on one side of the steak, then topped with slices of Gruyere cheese. The other skirt steak is placed on top to create a sandwich. The stuffed steak is then grilled to perfection, resulting in a juicy and flavorful dish.
To complete the meal, you’ll also make seared potatoes, which are the perfect side dish for the stuffed skirt steak. These crispy and golden-brown potatoes are seasoned with salt and pepper and seared in a skillet for a delicious and satisfying side.
Stuffed Skirt Steak with Chimichurri and Cheese
Ingredients
- 2 pounds of skirt steak
- King steak seasoning
- 8 slices of Gruyere cheese
Chimichurri Sauce:
- 1 bunch flat leaf parsley finely chopped
- 4 garlic cloves minced
- 1 teaspoon fresh oregano leaves chopped
- 1 teaspoon chili flakes
- 3 tablespoons red wine vinegar
- 1/4 cup of olive oil
- 1 shallot minced
For Searing Potatoes:
- 4-5 medium potatoes peeled and sliced 1/4 inch thick
- Salt and pepper
- Olive oil
Instructions
- Preheat your grill to 350°F. You want your grill to be hot enough to cook the steak evenly, but not too hot that it burns the outside before the inside is cooked.
- Make the chimichurri sauce. This sauce is made with parsley, garlic, oregano, chili flakes, red wine vinegar, olive oil, and shallot. It’s easy to make - simply mix all the ingredients together in a small bowl and set it aside.
- Flatten the skirt steak. Use a meat mallet to gently pound the steak until it’s an even thickness. This will help the steak cook more evenly and make it easier to roll up with the cheese and chimichurri.
- Season the steak. Sprinkle King steak seasoning on both sides of the steak. This seasoning is a blend of salt, black pepper, garlic, onion, and other spices that will add flavor to the steak.
- Add the chimichurri and cheese. Spread a layer of the chimichurri sauce on one side of the skirt steak. Place the slices of Gruyere cheese on top of the sauce. Top with the other skirt steak to make a sandwich.
- Grill the stuffed skirt steak. Place the stuffed steak on the preheated grill and cook for about 10 minutes per side, or until the internal temperature reaches 145°F. Use a meat thermometer to check the temperature of the steak.
- Let the steak rest. Once the steak is done, remove it from the grill and let it rest for 5 minutes. This will allow the juices to redistribute and make the steak more tender.
- Cook the seared potatoes. While the steak is resting, parboil the potatoes for 5 minutes, then drain and season them with salt and pepper. Heat a large skillet over medium heat and add some olive oil. Sear the potato slices for about 5 minutes per side, until crispy and golden brown.
- Slice and serve. Slice the stuffed skirt steak against the grain into 1-inch slices. Serve with the seared potatoes and extra chimichurri sauce on the side.
I hope you enjoyed making and eating this stuffed skirt steak with chimichurri and cheese recipe as much as I did. It’s always satisfying to create a delicious meal from scratch, and this dish definitely fits the bill.
The combination of juicy skirt steak, tangy chimichurri sauce, and rich Gruyere cheese is simply irresistible. And the seared potatoes on the side add the perfect amount of crunch and texture to the meal.
One of the best things about this recipe is that it’s easy to customize to your liking. You can adjust the amount of chili flakes in the chimichurri sauce to make it spicier or milder, or even swap out the Gruyere cheese for another type of cheese that you prefer. And if you’re looking to make it a bit healthier, you can always serve it with a side salad or some steamed vegetables.
Overall, this stuffed skirt steak with chimichurri and cheese recipe is a winner in my book. It’s easy to make, full of flavor, and sure to impress anyone who tries it. Whether you’re cooking for a special occasion or simply enjoying a weeknight dinner with your family, this recipe is a great choice. So fire up the grill and give it a try – you won’t be disappointed!
