Skirt steak is an often-overlooked cut that deserves more attention. It’s affordable, full of flavor, and extremely versatile—perfect for quick weeknight meals or more impressive dinner plates. Marinate it for several hours and grill it for fajitas, toss it into a slow cooker to shred for tacos, or use it for stuffed roll-ups like the recipe below. If you don’t have skirt steak on hand, flank steak can be substituted in a pinch, though skirt steak’s thinner, looser grain makes it particularly easy to roll and stuff.
This recipe features skirt steak filled with roasted red peppers, crumbled goat cheese, and baby spinach, then seared and finished in the oven for a tender, flavorful result. The combination of sweet roasted pepper and tangy goat cheese complements the beef beautifully, while a touch of crushed red pepper adds optional heat. The method is straightforward and yields an elegant main dish that’s great for dinner parties or a special family meal.
Roasted Red Pepper + Goat Cheese Skirt Steak Roll Ups
Ingredients
- 1¼ lbs skirt steak
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- Jar of roasted red bell peppers, drained and sliced as needed
- ½ cup crumbled goat cheese
- 1½ cups baby spinach
- 6–8 pieces kitchen twine, each about 6 inches long
- Crushed red pepper flakes, optional
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Place the skirt steak on a sturdy cutting board. Using a meat mallet or rolling pin, gently pound the steak to even out the thickness until it’s about ¼ inch thick. This makes it easier to roll and helps tenderize the meat.
- Cut the steak into four equal pieces by slicing it in half lengthwise and then in half crosswise.
- Season both sides of each steak piece with salt and freshly ground black pepper.
- Spread a thin layer of the minced garlic over each piece of steak.
- Top the garlic with a strip of roasted red pepper. Trim the pepper if necessary so it fits comfortably inside the roll.
- Sprinkle crumbled goat cheese over the pepper, and add a pinch of crushed red pepper flakes if you want a little heat.
- Gather a small handful of baby spinach, lightly scrunch it into a compact bundle, and place it in the center of the steak. Roll the steak tightly around the filling and tie it closed with 2–3 pieces of kitchen twine to secure each roll.
- Heat a cast-iron or oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan evenly.
- Sear the roll-ups seam-side down in the hot skillet until well browned, about 2 minutes. Turn to brown the other sides for 1–2 minutes more so you get a nice crust without overcooking the interior.
- Transfer the skillet to the preheated oven and bake until the steaks are nearly cooked through, about 8–10 minutes. For a finished surface, switch the oven to broil for 2–4 minutes, watching closely to avoid burning. Times will vary with oven and thickness—aim for medium doneness unless you prefer otherwise.
- Carefully remove the skillet from the oven. Use tongs to transfer the roll-ups to a plate and let them rest for about 5 minutes to allow juices to redistribute.
- Trim the twine, slice each roll if desired, and serve warm. Enjoy!
Notes & Tips
- For a Whole30-friendly version, omit the goat cheese and use a dairy-free alternative or extra roasted peppers and herbs for flavor.
- If you don’t have a cast-iron skillet, use any oven-safe pan and transfer it to the oven to finish cooking.
- To keep the rolls from unrolling while searing, place them seam-side down first and press gently with tongs for a few seconds before turning.
- Leftovers: Store cooled roll-ups in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven or a skillet to preserve texture.
- Serve with simple sides like roasted vegetables, a light salad, or herb-infused cauliflower rice for a lower-carb option.