Ingredients:

Yields: 2-3
Cook: 6-8 mins
Prep: 15 mins

• 1 whole skirt steak (cut in half)
• 1 cup of spinach
• 1/2 cup of blue cheese crumbles
• 2 tablespoons of garlic powder
• 2 tablespoons of unsalted butter
• Salt & Pepper (season to preference)

PREPARATION: 

• Using Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Once charcoal is white hot, evenly disperse around grill
• About 10-15 minutes before cooking, place a cast iron skillet over fire to preheat
• Take both halves of the skirt steak and season with salt, pepper and garlic powder
• Place a layer of spinach on top of steaks (stay inside about 1/4in of the edge of the steak). Then layer with blue cheese crumbles
• Roll steak on top of the filling and then tie around steak with twine to prevent it from unrolling. Make sure to tie with two pieces of twine
• Cut rolled steak in half, making sure there is twine to prevent it from unrolling. Steak should be 2-3 inches thick like a Filet Mignon
• Add some unsalted butter to cast iron and let melt. Place steaks on skillet and let cook for about 6-8 minutes per side or until internal temperature is at 130F (medium rare).
• Let steaks rest for 5-10 minutes. Serve and enjoy!