Skirt Steak Rolls Stuffed With Raclette Cheese
Prep Time
Cooking Mode
60 mL (¼ cup) cup red wine
15 mL (1 tbsp.) tbsp. Dijon mustard
2 garlic cloves, finely chopped
30 mL (2 tbsp.) tbsp. olive oil
2 mL (½ tsp.) tsp smoked or unsmoked paprika, to taste
450 g (1 lb.) lb skirt steak
4 white asparagus, cut into 2 or 3 sections each
4 slices OKA raclette cheese
30 mL (2 tbsp.) tbsp. balsamic vinegar
To taste salt and ground pepper
4 skewers
60 mL (¼ cup) cup red wine
15 mL (1 tbsp.) tbsp. Dijon mustard
2 garlic cloves, finely chopped
30 mL (2 tbsp.) tbsp. olive oil
2 mL (½ tsp.) tsp smoked or unsmoked paprika, to taste
450 g (1 lb.) lb skirt steak
4 white asparagus, cut into 2 or 3 sections each
4 slices OKA raclette cheese
30 mL (2 tbsp.) tbsp. balsamic vinegar
To taste salt and ground pepper
4 skewers
Directions
1This recipe is courtesy of Fromagerie d’Oka - Agropur.
2In a small bowl, combine red wine, mustard, garlic, oil, and paprika and mix well.
3Put skirt steak in a sealable plastic bag or an airtight container. Add marinade and coat beef well. Marinate in the refrigerator for 4 to 48 hours.
4Once meat is marinated, slice it against the grain into 4 equal servings of approx. 100 g (3½ oz.). Cover in plastic wrap and flatten using a meat tenderizer or the bottom of a skillet.
5Top each piece of meat with 1 slice of OKA raclette cheese and 2 or 3 asparagus sections, and season to taste.
6Roll up stuffed meat slices and thread each piece onto a skewer.
7Barbeque or sauté rolls in a skillet over medium-high heat for 7 to 8 minutes.
8At the end of cooking, drizzle balsamic vinegar over meat and let sit for 2 or 3 minutes.
9For even more flavour, use smoked paprika.
10To blanche the asparagus, plunge the spears into a saucepan of boiling water and cook uncovered for 1 or 2 minutes, then immediately transfer to an ice bath to cool.
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