Ingredients Instructions

2 lbs. Skirt steak, membrane removed 2 tbsp Olive Oil 1 Cup Onion, chopped ½ Cup Carrot, chopped ½ Cup Celery, chopped 1 Garlic clove, minced 3 tbsp Flour 1 cup Beef stock ½ cup Red wine 1 Bay leaf 3 sprigs Fresh Thyme 1 tsp Salt & Pepper

Cobbler Top

1 cup Flour ¼ cup Butter, cubed 2 tsp Baking powder 1 cup Cheddar cheese 125 ml Milk 1 tsp Salt 8-10 Chives, chopped

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1. Pre heat the grill over direct heat to 500F.
2. Season the skirt steaks with salt & pepper. Sear each steak for 2-3 minutes a side. Remove from grill and let rest under tented foil. Reduce temperature of the grill to 375F indirect heat. Remember to use the “M.O.M” method. Place the Weber Dutch Oven in the indirect zone and let pre heat with the lid down.
3. Using the heated Weber Dutch oven, Add the onions, carrots, celery, garlic and lightly sauté for 5 minutes. Sprinkle in the flour and stir the vegetables to lightly coat. Add the red wine, beef stock and bay leaf to the mixture. Cube the skirt steak then add to the Weber Dutch Oven with lid and place back into the grill for 30 minutes.
4. Remove the Dutch Oven from the grill and remove the lid.
5. Place the flour, baking powder, salt and butter in a bowl and rub together to a fine breadcrumb consistency.
6. Add 3/4 of the cheese, chives and mix.
7. Add the milk slowly to form a soft dough. Use a portion scoop or large spoon to form balls of dough. Place the dough balls over the steak stew, sprinkle the remaining cheese. Place back into the grill, close the lid and let bake for 25 minutes.