This long, flat cut of steak has great flavor on its own. Now add a Santa Maria rub, stuff with mozzarella and spinach, and throw it on the grill. It will surely impress your guests.
- AUTHOR: Gary House (Cooking Outdoors)
- PREP TIME: 2 hrs.
- COOK TIME: 8 mins. approx
- TOTAL: 2 hrs. 15 mins.
- SERVES: 2
- Two 8- to 10-inch skirt steaks laid out in strips. Trim steak of any excess fat or membrane (butcher will usually do this).
- 1 tsp salt
- 1½ tsp garlic salt
- ½ tsp celery salt
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp dried dill
- ¼ tsp dried sage
- ¼ tsp crushed dried rosemary
- Make rub: mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.
- Prepare your steaks by using a damp towel to lightly moisten the steaks with water, then pat with the prepared rub on both sides. Refrigerate the steaks for a minimum of 2 hours or overnight, for the flavors to fully come together. (If you are going to be cooking the meat right away, let rubbed steaks sit at room temperature for two hours.
- Unroll the steak and give it a fair coating of the rub, but not too much.
- Add a row of smoked mozzarella cheese and fresh spinach along the strip of steak.
- Carefully roll the steak with ingredients inside and tie it with butcher’s twine.
- Sprinkle with a bit more rub.
- Heat Grillstone between 350-400˚.
- Cook one side for about 4 minutes, then flip (go longer if your want a well done piece of meat).
- When the cheese melts, it should be about done. If you are checking the meat temperature, it should be about 145˚ F. (Make sure you check the meat temperature, not the cheese.)