Wagyu skirt steak roll

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 1

When preparing a roulade from high-quality beef, it's important that all the ingredients complement the rich flavor without overpowering it. This recipe features a skirt steak filling with a touch of Dijon mustard, a marmalade made from grilled onions and balsamic vinegar, fresh rosemary, and Parmesan cheese. The roulade can be grilled (outdoor or electric) or baked in the oven. Either way, it will be juicy, with a pleasant sweet and spicy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Burnt Onion Jam

4 large red onions, sliced into 0.5cm thick rings.
1 cup balsamic vinegar

Wagyu steak roll

1 Wagyu skirt steak, 220g, trimmed of excess fat
1 tbsp Dijon mustard
2 tbsp parsley leaves, finely chopped
1 teaspoon chopped fresh rosemary leaves
1 tbsp. grated parmesan
Olive oil
Fire-roasted piquillo peppers for serving
Special equipment: meat twine soaked in water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, Dijon mustard, rosemary, Parmesan cheese, balsamic vinegar

Cooking the dish according to the recipe:

Jam:

Grill or broil the onion until completely blackened, about 8 minutes. Puree the fried onion until it forms a paste, adding a little vinegar.
Steak:

Preheat the grill. Add the steak and season generously with salt and black pepper on one side. Brush the same side with a thin layer of mustard. Lightly sprinkle 1 tablespoon of onion jam over the mustard, distributing it evenly but being careful not to mix the layers. Sprinkle with parsley and rosemary and top with cheese.

Roll the roll tightly and secure with three pieces of damp butcher's twine. Brush the surface of the roll with olive oil, season with salt and pepper. Grill for about 12 minutes. Let the roll cool, then cut into quarters and serve with roasted piquillo peppers.

Categories:

recipe / Backyard Recipes / Stuffed dishes / Summer dishes / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled meat / Grilled vegetables and fruits /