What’s For Dinner? – Braided Beef!

Need something to make for dinner that is substantial, quick, easy and most importantly yummy? We’ve got that!

We came across this idea on Instagram and we regret to say we didn’t save it and can’t remember who’s idea or “recipe” it was, so as to give them credit, but we sure thought it was good idea and an even better one once we had tried it! (If you recognize this method/recipe please let us know and we will happily give credit where it is due).

This is much more of a method the a recipe, which is great because it can be easily modified to your tastes and liking.

Start with about a 2 lb. piece of skirt steak which is sometimes called flap meet. It is a flat steak, a flat piece of beef that is often used in Mexican cooking to make carne asada. Cut the meat lengthwise into three strips as shown here.

You need to have 3 fairly equal sized strips of meat to braid. You will be braiding it together. If the steak you start with is pretty narrow, you may need to start with 3 steaks instead of just one. Cut each of the 3 steaks in half lengthwise into just 2 pieces each, equaling a total of 6 strips of meat. This will allow you to make 2 braids of meat, which you may need if you are serving a larger group or just want to be sure you have some leftovers.

Take your three strips and using a toothpick attach them together loosely at the top. Now make a braid with the strips as you would when braiding hair. Secure the ends with another toothpick. Places the braided meat on a baking sheet.

Sprinkle generously with salt and pepper. And now the fun starts because this is where you can become creative with which herbs and spices you use. We used about 1 tablespoon each of fresh thyme leaves, dried oregano, rosemary, chopped parsley and paprika. You could easily add fresh chopped garlic as well, or garlic powder and some dried minced onion or onion powder. What you use largely depends on what flavors you like. Drizzle the whole thing liberally with olive oil. Place in a 350 degree preheated oven and roast for 15 minutes for medium rare, adding a few more minutes if you prefer your meat more well done. Remove from the oven and allow the meat to rest for 5-10 minutes then slice, pour the juices from the pan over the meat and serve. Yum!