Cava Winery Skirt Steak Braciola
- 2 tablespoons olive oil
- 1 red onion, sliced 1/4-inch thick
- 1/4 cup cranberry juice
- 1 cup crumbled gorgonzola cheese
- 1 cup red seedless grapes
- Handful fresh mint
- 2 pounds skirt steak, pounded and cut into 4-inch squares
- Kosher salt and freshly ground pepper
- Your favorite spice rub, optional
- 1 tablespoon coriander seeds
- 2 pods cardamom
- 2 pods nutmeg
- 1 bottle red wine
- 6 cloves garlic, peeled
- 2 shallots
Heat 1 tablespoon of the oil in a pan over medium heat and cook the onions until translucent. Pour in the cranberry juice and cook until absorbed, and then remove from the heat. Toss in the gorgonzola, grapes and mint to combine.
Preheat the oven to 200 degrees F.
Sprinkle the steak with salt and pepper or your favorite rub, if using. Lightly cover the meat with the gorgonzola grape filling, and then roll up the meat and tie it off with butcher's twine.
Make a sachet with cheesecloth with the coriander, cardamom and nutmeg. Heat the remaining olive oil in a pan over medium-high heat, and then add the braciola and sear until browned on all sides. Remove from the pan, and pour in a small amount of the red wine to deglaze. Add the garlic and shallots and cook until softened, and then pour in the remaining wine and bring to a simmer. Return the braciola to the pan with the spice sachet and let braise in the oven uncovered for 2 hours, turning once.
Remove the braciola from the braising liquid and let rest uncovered. Strain the braising liquid and cook in a saucepan until reduced. Remove the butcher's twine from the meat, slice and fan out on a plate. Dress with the reduced braising liquid and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.