Skirt stuffed with sausage

Skirt steak stuffed with sausage is a flavorful and satisfying dish that combines the rich flavors of sausage with the tender texture of skirt steak. To prepare this dish, start by pounding the skirt steak to tenderize it and create a thin, even layer of meat. Next, season the steak with salt, pepper, and any other desired spices.

For the sausage stuffing, cook ground sausage in a skillet until it is browned and cooked through. Remove the sausage from the skillet and set it aside to cool slightly. In the same skillet, sauté onions, garlic, and bell peppers until they are soft and translucent. Combine the cooked sausage with the sautéed vegetables and any additional seasonings or herbs.

Spread the sausage mixture evenly over the skirt steak, leaving a small border around the edges. Carefully roll up the steak, starting from one end, to encase the sausage filling. Use kitchen twine to secure the roll at regular intervals.

Place the stuffed steak on a baking sheet and roast it in a preheated oven until it is cooked to your desired level of doneness. Remove the steak from the oven and let it rest for a few minutes before slicing it into rounds.

Skirt steak stuffed with sausage is a hearty and flavorful dish that is sure to impress. Serve it with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a crisp salad, for a delicious and satisfying meal.


beer butter
1 tablespoon oil
4 minced garlic cloves
1 can of dark beer (350 ml)
100 g chilled salted butter (1/2 cup)
500 g Tuscan sausage, blanched (for 5 minutes) and skin removed
200 g grated curd cheese
chopped parsley to taste
600 g flank steak cleaned and seasoned with salt and black pepper to taste
beer butter
2 onions cut in half moons
250 g raw cassava flour


beer butter
In a pan with 1 tablespoon of oil, sauté the chopped garlic cloves. Add 1 can of stout and boil until reduced to +/- ¼ of the original liquid (+/- 10 minutes). Turn off the heat, add the chilled salted butter and let it melt. Reserve.
Place the scalded skinless Tuscan sausage in a bowl, the grated coalho cheese, finely chopped parsley to taste and mix.
1- Place the clean flank steak on a surface (already seasoned with salt and pepper to taste) and rub a little beer butter all over the meat. In the center of the meat put the sausage mixture and fold the ends forming a package.
2 – In a baking dish, spread the onions cut into half moons. Place the meat with the fold down on top of the onion. Brush some of the beer butter and place in a preheated high oven at 220°C for +/- 30 minutes, brushing the rest of the butter on the meat every 10 minutes until the meat is finished roasting. Remove meat from roasting pan and set aside covered with aluminum foil for at least 20 minutes before slicing.
3 – Place the roasting pan (with the onions, spices and broth that formed) over medium heat and let the broth dry and the onion brown (+/- 10 minutes). Add the raw cassava flour, mix and let it toast (+/- 5 minutes). Remove from the heat and serve immediately with the sliced meat.


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