Plum and Goat Cheese Skirt Steak RouladeBy · Aug 23 2011 · Comments
I love roulades because they are so versatile and allow for a great deal of creativity and mixing and matching of favorite ingredients. This dish is delightfully tasty, simple and elegant enough for a dinner party.
- 1 2 LB skirt steak
- 2.5 tablespoons finely chopped fresh oregano
- 2 plums, thinly sliced
- 4 ounces goat cheese, cut into ½ inch disks
- ½ cup soy nuts
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Pre-heat oven to 425°.
Unfold the skirt steak on a clean, flat surface. Equally distribute the plum slices, cheese and 2 tablespoons oregano in one layer on top of the skirt steak. Starting at one end of the length of the skirt steak roll the meat over the layer of plum and cheese into a tight roulade. Fasten tightly with kitchen twine.
In a food processor, combine the soy nuts, salt and remaining 2 teaspoons of oregano. Pulse until the nuts are fully broken down. Pour the nut mixture into a large shallow bowl. Roll the meat roulade in the nut mixture being certain to press the nuts firmly against the meat to ensure an even coat of the nuts.
Heat the olive oil in a large skillet over high heat. Add the meat roulade and brown on both sides, about 4 minutes per side. Transfer the skillet to the oven and bake for an additional 15-20 minutes. Feel free to cut into the middle of the roulade towards the end of cooking to ensure it is cooked to your liking.
Once done, transfer the roulade to a cutting board and slice into 1 inch disks. You will see a nice cross section of the meat, the plums and the cheese. Serve and enjoy!