Try this tantalizing skirt steak recipe from our friend Gabriella Schneider. She’s combined some amazing flavors into this dish, and you’ll be proud to serve it for any gathering or dinner for the family. It makes an affordably beautiful main course.
Recipe Author: Gabriella Schneider
PHOTO CREDIT: Gabriella Schneider/Beyond The Bite
- 2 lb beef skirt steak
- 2 cups baby spinach
- 2 cup chopped leek greens
- 2 medium lemons
- 1 1/2 tsp lemon zest
- 2 cups lightly packed, fresh basil
- 1 cup lightly packed, fresh parsley
- 1 tsp sea salt
- 4 green onion sprigs
- 4 tbsp avocado oil
- Preheat oven to 425 degrees.
- Cut the flank steak into two, like-size strips, and place each on a sheet of plastic wrap.
- Cover each piece of steak with a second sheet of plastic wrap, and use a meat mallet to pound them out until an even 1/4 inch thick.
- Zest the lemons, then cut each lemon into 5-6 slices, and place each slice on the bottom of your medium sized baking dish, along with the sprigs of green onion.
- Chop the leek greens into 1/4 inch rounds, and lightly tear the basil and parsley leaves.
- In a medium sized skillet, heat 2 tbsp avocado oil on medium-low.
- Once the skillet is hot, saute the leek greens and baby spinach for 5 minutes, then add in 1 tbsp of lemon zest, torn basil, parsley, and 1 tsp sea salt, allowing the mixture to cook for 2 more minutes until the fresh herbs have just begun to wilt.
- Allow the mixture to cool slightly, then scatter an equal amount of filling along the length of each pounded piece of skirt steak, leaving 1/2 inch boarder all around.
- Start at one of the ends, and tightly roll the skirt steaks up into two large pinwheels, and tie each one with three strings, one in the middle, and two on either side of the center string.
- Drizzle each pinwheel with remaining 2 tbsp of oil, sprinkle with remaining 1/2 tbsp lemon zest, and salt to taste.
- Place the pinwheels in the preheated oven and bake for at least 40-55 minutes, depending on how well-done you like your meat to be.
- Remove the baking dish from the oven and allow the steaks to cool before slicing into pieces of desired thickness.
Notes: You can use flank steak in place of the skirt steak.
Meet The Chef
Our thanks to Gabriella Schneider, certified chef, writer, and science lover for sharing her recipe. Gabriella uses diet, lifestyle, and personal primal knowledge to overcome the odds of healing from chronic Lyme Disease.
“While there may not be an one-stop cure for the damaging effects that untreated, neurological Lyme had in my body since a young age, I believe that through Christ all things are possible. No illness, trial, or circumstance in life defines who one is, rather shapes them into all that they are meant to be.”
Check out Gabriella’s e-book, Organ Meat Makeover, for recipes, AIP dietary tips, FAQs and more!