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Skirt Steak Roulades With Tomato Relish

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“Again, I must repeat - I love skirt steak for its versatility, its tenderness, its flavorfulness, its juiciness, and its quick cooking-ness!”

Ingredients Nutrition


  1. Cut steak crosswise at 4-1/2-inch intervals. Cut pieces thicker than 1/3-inch horizontally in half. Using flat side of meat mallet or bottom of small heavy saucepan, pound each piece 1/4-inch thick between pieces of plastic wrap. Season with 1/8 t. each salt and pepper.
  2. Combine spinach, ricotta, carrot, and salt and pepper to taste in small bowl. Spread spinach mixture over steaks, leaving 1/4-inch border all around edge. Roll up each piece and tie securely with kitchen string.
  3. Heat oil in heavy medium skillet over medium heat. Add beef rolls and brown on all sides, 4-5 minutes. Remove fat from pan, then pour in broth. Simmer covered 4-5 minutes for medium-rare to rare meat at center of rolls. Add water or more broth if liquid evaporates before meat is done. Transfer rolls to serving plates.
  4. Boil liquid in skillet until reduced ot 2 T. Add tomatoes, parsley, scallions, and vinegar; boil until thickened, about 1 minute. Spoon tomato relish ove rmeat.

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