Wagyu skirt steak roll

Ingredients:

Burnt Onion Jam

• 4 large red onions, sliced ​​into 0.5cm thick rings.
• 1 cup balsamic vinegar

Wagyu steak roll

• 1 Wagyu skirt steak, 220g, trimmed of excess fat
• 1 tbsp Dijon mustard
• 2 tbsp parsley leaves, finely chopped
• 1 teaspoon chopped fresh rosemary leaves
• 1 tbsp. grated parmesan
• Olive oil
• Fire-roasted piquillo peppers for serving
• Special equipment: meat twine soaked in water

Preparation:

1. Jam:
   
   Grill or broil the onion until completely blackened, about 8 minutes. Puree the fried onion until it forms a paste, adding a little vinegar.
2. Steak:
   
   Preheat the grill. Add the steak and season generously with salt and black pepper on one side. Brush the same side with a thin layer of mustard. Lightly sprinkle 1 tablespoon of onion jam over the mustard, distributing it evenly but being careful not to mix the layers. Sprinkle with parsley and rosemary and top with cheese.
3. Roll the roll tightly and secure with three pieces of damp butcher's twine. Brush the surface of the roll with olive oil, season with salt and pepper. Grill for about 12 minutes. Let the roll cool, then cut into quarters and serve with roasted piquillo peppers.