Guy's Five-Pepper-Stuffed Skirt Steak

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Guy's Five-Pepper-Stuffed Skirt Steak
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 red bell peppers
  • 2 poblano chiles
  • 2 jalapeno chiles
  • 1 anaheim chile
  • 2 3/4 pounds skirt steaks, halved crosswise and pounded 1/4 inch thick
  • Salt and cracked black pepper
  • 4 pieces snack-size string cheese, such as Polly-O, quarterd lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons vodka
  • 1/2 cup half-and-half
  • 2 tablespoons finely chopped cilantro
  • 4 scallions, chopped


Preheat a grill to high. Grill the bell peppers and chiles, turning occasionally, until evenly charred, about 10 minutes. Transfer to a bowl and cover; let cool. Stem, peel and discard the seeds. Slice 1 bell pepper, 1 poblano, 1 jalapeno and the anaheim into strips. Chop the remaining bell pepper, poblano and jalapeno and transfer to a skillet.

Season the steak on both sides with salt and cracked black pepper. Working with 1 piece at a time, arrange the roasted bell pepper, poblano, jalapeno and anaheim strips and the string cheese on the steak. Starting from a short end, roll up the steak, jelly-roll-style. Truss with kitchen string.

Add the olive oil and onion to the chopped peppers and chiles and cook over medium-high heat, stirring occasionally, for 4 minutes. Add the garlic and cook for 1 minute. Add the vodka and bring to a boil. Add the half-and-half and return to a boil. Season with salt and cracked black pepper.

Lower the grill temperature to medium. Cover and grill the rolled steaks, turning occasionally, for 10 to 12 minutes for medium-rare. Return the pepper sauce to a simmer; stir in the cilantro and scallions. Slice each steak crosswise and serve on a bed of sauce.