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fireman bob's peppers and garlic in a skirt !

(1 rating)
firemanbob65 avatar
Recipe by
Bob Cooney
@firemanbob65
Cottonwood Heights, UT

Yesterday, I had an idea, so, I thought and thought and thought some more!!! With this " idea " in my head, I turned the lights off and went to bed only to " wake " up at 4:30 am this morning and I knew I had to get this on paper... I hope You all will enjoy this feast!!! ( the " sauce " is to die for..... ) Sincerely, Fireman Bob :)

(1 rating)
yield 8 serving(s)
prep time 25 Min
cook time 1 Hr 30 Min
method Convection Oven

Ingredients For fireman bob's peppers and garlic in a skirt !

  • 3 md
    red bell peppers
  • 3 md
    poblano chiles
  • 3 md
    jalapeno chiles
  • 3 md
    anaheim chile
  • 2 c
    roasted red tomatoes, drained and chopped
  • 8 clove
    roasted garlic, smashed
  • 1/2 c
    kale, chopped fine
  • 2 Tbsp
    thyme, chopped fine
  • 2 Tbsp
    ground cumin
  • 1/2 c
    parsley, chopped fine
  • 1/2 c
    finely chopped cilantro
  • 4 c
    red potatoes, mashed
  • 2 c
    heavy cream
  • 6 md
    shallots, chopped fine
  • 4 lb
    skirt steaks, tenderized and cut 1/4 inch thick ( see note below )
  • 2 c
    extra sharpe cheddar cheese, shredded
  • 3/4 c
    black walnuts, chopped ( if you can't find black walnutes,regular walnuts will be fine )
  • 1/2 jar
    capers, chopped
  • 3 Tbsp
    extra-virgin olive oil
  • 1/2 c
    spinach, chopped fine

How To Make fireman bob's peppers and garlic in a skirt !

  • 1
    Special Note: *** Have your Butcher Tenderize your Skirt running twice through the machine! ***
  • 2
    Grill the bell peppers and chiles, turning occasionally, until evenly charred, about 10 minutes. Transfer to a bowl and cover tightly with foil, set aside and let cool.
  • 3
    Slice 1 bell pepper, 1 poblano, 1 jalapeno and the anaheim into strips. Chop the remaining bell peppers, poblanos and jalapenos and transfer to a skillet.
  • 4
    Season the steak on both sides with salt and cracked black pepper.
  • 5
    Combine the chopped kale, chopped spinach, chopped walnuts, thyme, cumin and parsley, cheese, cilantro, with the mashed potatoes.
  • 6
    Working with 1 skirt at a time, spread the mashed potato mixture evenly onto the steak, layer the roasted bell pepper, poblano, jalapeno and anaheim strips on the steak.
  • 7
    Starting from a short end, roll up the steak, " jelly-roll-style ". Tie the rolled skirt with kitchen string.
  • 8
    The Sauce Add the olive oil to a large skillet with the chopped peppers, garlic, capers, and chiles and cook over medium-low heat, stirring occasionally, for 8 minutes. Add the cream and simmer for 6 minutes Season with salt and cracked black pepper to taste.
  • 9
    Place rolled skirt steak in large dutch oven and cover, Place in oven and cook for 90 minutes at 250 degrees. Let " rest " for 5 minutes.
  • 10
    Slice each steak crosswise and serve on a bed of wide buttered noodles, and cover with the sauce. ENJOY !!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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