Skirt steak roulade

Name: Skirt Steak Roulade – XXL Roulade from the Dutch Oven
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 900 g inside skirt steak (whole cut); 100 g bacon, sliced; 100 g mushrooms; 100 ml water; 75 g Kerrygold cheddar, grated; 3 spring onions; 2 small red onions; 2 tbsp Kerrygold clarified butter; 2 tbsp Pit Powder BBQ rub

Skirt Steak Roulade – XXL Roulade from the Dutch Oven

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portions

preparation time

15 Minutes

cooking/baking time

45 Minutes

Roulades from the Dutch oven are a classic braised dish, usually made from beef cuts from the hind leg. They are typically sliced from the bottom round or top round, sometimes also from the rump or chuck. However, today we are making our XXL roulade from skirt steak!

Image of Skirt Steak Roulade – XXL Roulade from the Dutch Oven

Ingredients

900 g inside skirt steak (whole cut)
100 g bacon, sliced
100 g mushrooms
100 ml water
75 g Kerrygold cheddar, grated
3 spring onions
2 small red onions
2 tbsp Kerrygold clarified butter
2 tbsp Pit Powder BBQ rub

preparation

Since we prepare our skirt steak roulade over glowing coals in a Dutch oven (Petromax Feuertopf ft9), we first light the briquettes. We used 16 Kokoko Eggs by McBrikett. While the briquettes are heating in the chimney starter, there is time for preparation. The mushrooms are sliced thinly, the spring onions and red onions are cut into thin rings. The inside skirt steak is optionally trimmed and seasoned on both sides with Pit Powder BBQ rub. Once the briquettes are ready, they are placed under the inverted lid of the Dutch oven. The lid now serves as a pan, in which the bacon slices are rendered. Afterwards, the bacon is placed on paper towels to drain.
In the rendered bacon fat, the mushroom slices, spring onions, and onion rings are sautéed. Once the onions are translucent, they are spread together with the mushrooms and spring onions over the flattened skirt steak. The crispy bacon and cheddar are then added on top. The meat is now rolled up and tied with butcher’s twine.
Clarified butter is heated in the Dutch oven lid and the roulade is seared on all sides in the hot fat. Then water is poured into the Dutch oven, the cast-iron rack is inserted, and the roulade is placed on top. The remaining fat from the lid is carefully poured over the roulade.
To monitor core and cooking temperature, we insert the MEATER+ into the roulade. The Dutch oven is then closed with its lid, and the 16 briquettes are distributed evenly above and below it, with 8 briquettes underneath and 8 on top. The MEATER+ app is set to a target core temperature of 56°C. The cooking chamber temperature should be between 110–140°C, and the cooking time is about 40–50 minutes depending on size. Once the target temperature is reached, the roulade is allowed to rest for a few minutes before slicing.