Chasing Plump Skirts

The heat has finally let off around here. About 80 degrees, dry and a nice breeze. Good stuff.

Market Operations
Usually I do homework on Sunday night for stock ideas but I am skipping today. Why? Because I am up to my ears in long positions that's why! No real room to deploy more cash. Add in the debt ceiling drama and who knows how the early part of the week will go. My positions are:
-SOXL (maybe a tad overweight)
-GFIG
-CSU
-ASYS
I am not of the opinion that some monster sell off is at hand should a debt deal be reached or not. I think this is noise, but you cannot pretend that our CONgress and Wall Street are not hyper-reactive people so stay sharp this week.

Chasing Plump Skirts

Now that I have your attention!

Today I made stuffed skirt steaks. This is a favorite of the wife's so I can score points if I make it. It is somewhat involved to do, but not too hard. The end result is tough to beat.

You will need:
-skirt steaks
-tomato
-baby spinach
-Some kind of shredded cheese
-mushrooms (regular or portabella)
-twine

So the first step is to pound your meat. It's ok, it's for a purpose. To minimize the mess you can lay saran wrap over the skirt steaks as you use a mallet to pound the steaks as flat as you can:

After you have the steak flat, cut it into strips for individual stuffing. Layer on the baby spincah first, then the other stuff finishing with the shredded cheese:

Roll up the package and tie off with twine. You can usually get away with just going around once, but I will add a tie length wise to keep the goods from spilling out on the grill.

Get your grill going but do not go thermo nuclear, you don't want a super high heat as these take a bit to cook fully through. I use the Big Steel Keg and lump charcoal and get the temp up to about 400 degrees:

This should take about 20 minutes total, but keep moving the stuffed steaks around so they cook on all sides. I threw on some asparagus as well. Here it is near the end:

Dinner plate for me:

I brushed the rolls with some Stubbs Beef Marinade during the cook for an added punch, but you do not have to. These come great and the baby spinach actually crisps up during cooking so you get a nice crunchy texture along with the gooey goodness of the cheese and meat. What did you all have for dinner tonight?

Have a good night.