Smoky Skirt Steak Roll

Smoky Skirt Steak Roll

  • Prep: 35 min
  • Cook Time: 45 min
  • Total: 1 hr 20 min
  • Serving: 4

Smoky Skirt Steak Roll is filled with cheese and poblano chiles.


  • 2 1/2 pounds skirt steak, pounded to 1/4 inch thick
  • 1/3 cup red wine vinaigrette dressing
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, minced, divided
  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 1/2 cup red bell pepper, diced
  • 1 poblano chile, roasted, peeled, seeded, diced
  • 1 1/2 cups Mexican cheese blend, shredded


  1. Place steak in a large resealable plastic bag. In a small bowl, whisk dressing, lime juice and two thirds of the garlic; pour mixture into bag. Seal and refrigerate at least 4 hours.
  2. Heat oil in a large skillet over medium heat until hot. Add onion, pepper, poblano and remaining garlic; cook for 4 minutes or until just tender. Transfer vegetables to a bowl. Cool 15 minutes. Add cheese and mix.
  3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels. Spread vegetable-cheese mixture on steak up to 1/2 inch of edges. Starting at narrow end, roll up steak. Tie roll with kitchen string.
  4. Preheat grill to medium; leave one burner off. Place steak roll over indirect heat; grill 30 to 40 minutes or until thermometer reads 145 degrees F in center. Remove steak from the grill; let stand 10 minutes. Remove string and slice.


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