Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the spinach leaves, roasted red bell peppers, mozzarella cheese, sun-dried tomatoes, garlic, and fresh basil. Season with salt and pepper to taste. Mix well.
Lay the cooked skirt steaks flat on a clean surface. If the steaks are thick, use a sharp knife to butterfly them (slice horizontally to make them thinner and larger).
Spread the filling mixture evenly over the surface of each skirt steak.
Roll the steaks tightly, starting from one end and rolling to the other. Secure the rolled steaks with toothpicks or kitchen twine.
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed skirt steaks and sear on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and the filling is heated through.
Remove the stuffed steaks from the oven and let them rest for 5 minutes. Remove the toothpicks or kitchen twine, slice the steaks into rounds, and serve.
Ingredients
Directions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the spinach leaves, roasted red bell peppers, mozzarella cheese, sun-dried tomatoes, garlic, and fresh basil. Season with salt and pepper to taste. Mix well.
Lay the cooked skirt steaks flat on a clean surface. If the steaks are thick, use a sharp knife to butterfly them (slice horizontally to make them thinner and larger).
Spread the filling mixture evenly over the surface of each skirt steak.
Roll the steaks tightly, starting from one end and rolling to the other. Secure the rolled steaks with toothpicks or kitchen twine.
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed skirt steaks and sear on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and the filling is heated through.
Remove the stuffed steaks from the oven and let them rest for 5 minutes. Remove the toothpicks or kitchen twine, slice the steaks into rounds, and serve.