KOSHER SKIRT STEAK RECIPES

Steps:

• Soak skirt steak in water for a few hours or overnight, to remove some of the saltiness. Pat dry. In a small bowl, combine the red wine vinegar, olive oil, crushed garlic, salt and pepper. Set aside. Heat a large dry skillet over medium heat. When you feel the heat rising from the pan, add 1 tablespoon of  olive oil. Cut the steak as necessary to fit into the pan. Sear skirt steak, 5 minutes per side for medium, or until desired doneness, in batches as necessary. Transfer steak to cutting board and let rest 5 minutes. Using the same pan, sauté the sliced mushrooms in the remaining 2 tablespoons of olive oil for 2 minutes. Slice steak on slight diagonal, across the grain, in ¼ inch slices. Arrange romaine lettuce greens on 4 dinner plates. Top with sliced red onion, sautéed mushrooms, and halved grape tomatoes. Drizzle a bit of dressing over each salad. Garnish with sliced steak.

Steps:

• Prepare the sauce or pour prepared sauce in a Dutch oven or slow cooker.  Pound meat and season with black pepper.  Heat pan with 1 teaspoon oil, wilt spinach and allow to cool.  Mix egg with garlic, parsley, red pepper flakes, matzo meal, pine nuts and cooled spinach. Spread on meat and roll and tie securely with kitchen twine. Take a large skillet add 3 tablespoons oil over high heat – brown meat on all sides, then add ½ cup white or red wine to deglaze the pan.  Then place meat in the Dutch oven or slow cooker filled with sauce.  Place in a 300°F oven or on low in a slow cooker for 2-3 hours. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.