RICHMOND, Va (WTVR) - We enjoy sampling great foods here on 'Virginia This Morning.' Bachelor Kitchen Chef Chris Hill shares his recipe on how to put together a tasty skirt steak paired with fresh Asparagus wrapped in goat cheese.
Skirt Steak wrapped with Asparagus and Goat Cheese
Ingredients:
1 skirt steak, +/- 1.5 pounds
1 small bunch of asparagus
¼ cup balsamic vinegar
½ cup extra virgin olive oil
2 tbsp. thyme leaves (half for marinade, half for seasoning beef)
2 cloves garlic, finely minced
1 tbsp. shallot, finely minced
4 oz. goat cheese, very cold and crumbled
Kosher salt and fresh ground black pepper to taste
Preparation:
Marinate steak and asparagus overnight in oil (leaving enough to cook steak), balsamic vinegar, and half of thyme leaves
Cut ends off asparagus, and roast at 400 degrees with shallots and garlic for 10 minutes and chill
With a meat tenderizer, pound skirt steak thin, and then cut vertically into 4 pieces (whatever size is about a half inch shorther than asparagus), and then again once across middle of steak, creating 8, somewhat uniform squares
Line the steak on one side with goat cheese, distributing evenly, and then lay 2 to 3 asparagus spears, garlic, shallot and remaining thyme in middle of steak
Roll steak into pinwheel and sear, seam side down for 2 minutes on medium high heat, then transfer to preheated oven on low broil
Roast for 3 minutes and remove (for medium rare)
Allow 5 minutes to cool and rest
Slice each piece, on a bias, into 2 pieces
