Tender, well-seasoned skirt steak stuffed with melty pepper jack cheese and seared onions and bell peppers makes for a flavor explosion in every bite. Slicing the steak into rolled pinwheels before grilling makes for a simple but impressive presentation. About the cut: Skirt steak comes from the beef plate primal cut on a cow’s stomach. It’s softly marbled with fat and is one of the most flavorful cuts of beef. This recipe was created by our partner Brigitte Duran who made the dish on our Highland Offset Smoker, but you can make it on your grill or smoker.
