I recently gave this Stuffed Skirt Steak a try, and man, it was tasty.
Skirt steak is one of my favorite meats to cook, plus it was the first protein I cooked over fire. There’s nothing more flavorful than a perfectly cooked skirt steak stuffed with all the makings of a jalapeño poppers.
I grilled this steak over lower heat to help build a crust and not lose too much cheese in the process.
I served it with some grilled potato wedges and garlic butter. It was so freakin delicious!
What is Skirt Steak
Skirt steak is a long flat cut of beef taken from the plate section. While it might not be known for being the most tender cut of meat, it is one of the more flavorful ones.
Also, due to how thin it is, it cooks really fast. For this recipe, I decided to have some fun and add even more flavor by creating an inside-out jalapeño popper skirt steak.
Why You’ll Love Stuffed Skirt Steak
Packed with melty cheese and a nice kick of heat, this Stuffed Skirt Steak is a powerhouse. You’ll love how quick it is to make and how jam-packed with flavor it is.
It’s perfect for a special occasion, dinner party, or a random weekend dinner with the fam.
How to Make Stuffed Skirt Steak
If you’re not a fan of heat, you can use this recipe as a base and stuff your steak with anything you want. Like feta cheese, provolone cheese, goat cheese, cream cheese, prosciutto slices, red bell pepper, anything you want!
Get creative with it.
Stuffed Skirt Steak Ingredients
- Skirt Steaks, trimmed
- Kosher Salt
- Black Pepper
- Garlic Powder
- Jalapeños (I sliced mine, but you could cube them up if you prefer smaller bits)
- Shredded Pepper Jack Cheese
- Cooked Bacon Bits
Grilled Potato Wedges:
- Russet Potatoes, wedged
- Kosher Salt
- Black Pepper
- Canola Oil, as needed
- Unsalted Butter
- Minced Garlic
- Parmesan Cheese
- Chopped Fresh Parsley
Stuffed Skirt Steak Assembly Instructions
Once you’re back from the grocery store with all your ingredients, it’s time to start cooking!
First, preheat your fire to medium heat (about 300F) for a two-zone fire cooking method.
Next, grab a sharp knife & cutting board and then slice your potatoes into wedges. Place them in an ice water bath to extract some of the starch.
As they sit, carefully butterfly open your skirt steaks in half and then use a meat mallet to flatten them. Make sure each slice comes out with uniform thickness to avoid uneven cooking.
Lather each cut with a little olive oil and generously season the top of the meat with salt, pepper, and garlic.
After the steak is butterflied start to add cheese, bacon bits, and sliced jalapenos to the middle of the steak on one side and then cover with the other side of the steak.
You’ll want to leave at least ½” of room on the edges so that the flaps of the steak will seal.
Pro tip: use your mallet to flatten the edges to make the seal stronger, then repeat the entire process for the other skirt steak. Once done, place the steak in the fridge for 30 minutes.
When the fire has begun to coal up, push the larger pieces of wood to one side, leaving just the coals on the other.
Next, add your potato wedges to the grill on the coal side and begin cooking.
Cook your wedges for about 30 minutes or until they reach 200F internal. Then, flip the wedges every 4-5 minutes to get a nice crust and rotate them around to prevent burning.
Add your potatoes to a warming bin until serving when they are done.
Grilling the Steak
Next, add your stuffed skirt steaks to the coals and cook for about 7-8 minutes per side over medium-high heat or until they reach an internal temperature of 125 degrees F, we’ll pull them from the grill at this temp so that they rest at 130-135 degrees F.
Now, let the steaks rest for about 10 minutes.
While the steak is resting, add a cast iron skillet with some butter and melt it over the fire. Add in the rest of the garlic butter ingredients and continue cooking until melted and immersed.
This should take about 5 minutes. Once it’s melting, remove your cast iron pan from the direct heat and let it cool.
Slice your steaks against the grain of the steak and top your potato wedges with the garlic butter. Serve and enjoy!
Stuffed Skirt Steak FAQs
How to Store Leftovers
If you have leftovers, then place them in an airtight container and keep them in the fridge for 3-5 days. Covering with plastic wrap won’t do.
Is skirt steak the same thing as flank steak?
Do not confused Skirt Steak with Flank Steak because they are two different cuts of meat.
Skirt steak is taken from the diaphragm area. Flank steak is taken directly from the loin. Skirt steak is known more for its flavor rather than tenderness. Flank steak can easily be overcooked and become tough and chewy.
If you’re looking for a tasty stuffed flank steak recipe try, Flank Steak Pinwheels.
How do you keep skirt steak from being chewy?
There are a few ways to avoid making skirt steak chewy.
For this Stuffed Skirt Steak, I cooked them at a lower temp over a longer period of time to help develop a crust and make sure the cheese melted but didn’t ooze out the sides of the steak.
If I was cooking a whole skirt steak, I would actually do the opposite and cook it at a higher temperature rather than slowly at a low temp. This is normally how I would recommend cooking skirt steak. This specific recipe is an outlier due to its stuffing.
This Stuffed Skirt Steak gets a 5-star rating from me. I hope you enjoy this recipe as much as I do! If you have any questions, leave a comment!
Stuffed Skirt Steak
- 2 Inside Skirt Steaks trimmed
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 2-3 Jalapeños thinly sliced
- 1 cup Shredded Jack Cheese
- ½ cup Cooked Bacon Bits
Grilled Potato Wedges:
- 3 Russet Potatoes wedged
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- Canola Oil as needed
- ¼ cup Unsalted Butter
- 1.5 tbsp Minced Garlic
- 1 tbsp Parmesan Cheese
- 1 tbsp Chopped Parsley
- Preheat your fire to medium heat (about 300F) for a two zone cooking method.
- Slice up your potatoes into wedges, then place in an ice water bath to extract some of the starch. As they sit, carefully butterfly open your skirt steaks in half and then use a mallet to flatten them. Lather with oil and generously season with salt, pepper and garlic. With the steaks open, add cheese, bacon bits and sliced jalapenos to one side and cover with the other side. Leave at least ½” of room on the edges so that the meat will seal. Use your mallet to flatten the edges to make the seal even stronger, then repeat this whole process for the other skirt steak. Once done, set in the fridge for 30 minutes.
- When the first has begun to coal up, push the bigger pieces of wood to one side leaving just the coals on the other. Add your potato wedges to the grill on the coal side and begin cooking. Cook for about 30 minutes or until the wedges are 200F internal. Flip the wedges every 4-5 minutes to get a nice crust and rotate them around to prevent burning. Once the potato wedges are done, pull off and keep warm.
- Next, add your stuffed skirt steaks to the coals and cook for about 7-8 minutes per side over medium heat or until they reach 130F. Once done, pull them off and let them rest for 10 minutes.
- As the steaks rest, add a skillet with some butter to melt to the fire. Add in the rest of the garlic butter ingredients and continue cooking until melted and immersed (about 5 minutes). Pull off and let cool once done.
- Slice your steaks against the grain, top your potato wedges with the garlic butter and serve. Enjoy!