Shallot, Portabello & Gorgonzola Stuffed Steak Rolls

Stuffed steak rolls using skirt steak works as an appetizer or main dish. We suggest serving with gorgonzola polenta or roasted veggies, or serving as pinwheels for an app.

INGREDIENTS

• RAIKES BEEF CO SKIRT STEAK
• SHALLOT, THINLY SLICED
• 2 TBSP OLIVE OIL
• 1/2 BABY PORTABELLA MUSHROOMS, FINELY CHOPPED
• 1/2 CUP GORGONZOLA (BLUE CHEESE WOULD WORK TOO)
• SALT & PEPPER TO TASTE
• 5 CUPS WATER OR BROTH (OR A COMBINATION)
• 1 CUP MEDIUM OR COARSE CORNMEAL
• 1/4 TSP SALT
• 2 TBSP BUTTER OR OLIVE OIL

COOKING INSTRUCTIONS

Lay skirt steak on cutting board and cut into 5 equal pieces or about 4 inches long. Pound slices using a meat mallet (tenderizer) to desired thickness. Season each side of meat with salt and pepper.

In skillet, heat olive oil over medium heat. Add sliced shallots and stir continuously until caramelized and crispy. Being careful not to burn! Remove from pan and add the mushrooms. Cook until they are soft. Remove and place in a small bowl or dish.

Then layer each piece of steak with shallots, mushrooms, and Gorgonzola. Tightly roll lengthwise. Note: make sure the grain of meat is running horizontally. Use skewers or toothpicks to secure the roll (we like to use 3 or 4).

Grill on all sides until medium rare, or desired doneness. Let the rolls rest, cut into pieces between skewers.

Serve over Gorgonzola polenta (recipe below) or with roasted veggies. This recipe could also be served as an appetizer by slicing the rolls into pinwheels and placing on skewers.

Gorgonzola Polenta

Bring water or broth to a simmering boil over medium heat in a saucepan. Add salt.

Slowly add cornmeal while whisking continuously until mixture becomes thick and creamy. Add butter or olive oil and mix well. Remove from heat and add ½ cup Gorgonzola or blue cheese. Stir to combine. Enjoy!