- Skirt steak
- Salt and pepper
- Garlic powder
- 2 jalapeno peppers sliced thin
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon in small pieces
- 3 Russet potatoes
- 2 tsp salt
- 1 tsp pepper
- Olive oil
- ¼ cup unsalted butter
- 1 tbsp minced garlic
- 1 tbsp Parmesan cheese, grated
- 1 tbsp chopped parsley
Preheat oven to 425F. Cut potatoes into wedges, toss in oil, salt, and pepper. Bake for 35-40 minutes, flipping wedges over halfway. Butterfly open the skirt steak in half and using a mallet or rolling pin flatten them some more. Lather with oil and season with salt, garlic, and pepper. Add cheese, jalapenos and bacon to one side leaving a ½ inch wide edge and fold closed. Use mallet to flatten the edges to seal. Set in fridge for 30 minutes.
Heat the grill to 400F and barbecue your skirt steak for 7-8 minutes on each side, until 130F internal temperature. Remove from heat and let rest for 10 minutes. While you wait, melt the butter in a small pan, add garlic, parmesan and parsley and cook for 5 minutes.
Slice steak against grain, drizzle butter oven potato wedges and enjoy with a crisp green salad.