Grilled Skirt Steak Roulades with Jersey Corn on the Cob and Compound Butter

Summer greetings to our Gardener News readers. I adore this weather, and have a recipe for this month that is just perfect for this time of year – Grilled Skirt Steak Roulades with delicious Jersey Corn on the Cob and Compound Butter.

Skirt steak is a cut of steak from the belly of the cow. It is long, flat, and prized for its flavor rather than tenderness. Although it is from a different part of the animal, its general characteristics and uses cause it to be confused with flank steak. Jersey corn is some of the very best corn you will ever eat! The combination of varieties, soils and management practices that state farmers use help to grow the most delicious sweet corn in the nation.

Ingredients needed for the steak pinwheels are 3 – 3 ½ pounds of skirt steak (three skirt steaks), 2 sheets of plastic wrap, salt and pepper to taste, 12 slices each of a quality prosciutto and provolone cheese, 4 ounces of fresh spinach, 6 ounces roasted red peppers, 9 wooden skewers approximately 5-6 inches long, your favorite BBQ rub and 1 tbsp. of extra virgin olive oil.

To start, cut the three skirt steaks so that they are all the same length. Season both sides with salt and pepper. Lay the plastic wrap or a large zip lock bag over the steak and pound until thinner. Then, lay down four slices of prosciutto on each skirt steak, followed by four slices of provolone cheese on