Cooking with Less Kilowatts: Slow Cooker Stuffed Skirt Steaks

By Stacie Morgan, July 16, 2015, Recipes

Cooking with Less Kilowatts: Slow Cooker Stuffed Skirt SteaksWelcome to Cooking with Less KilowattsThere is nothing better than sitting down in the evening to enjoy a delicious home-cooked meal. But did you know that changing what you do in the kitchen can make an impact on your monthly electricity bill? Each week, I will help you find ways to cook using less energy while still getting a satisfying, flavorful meal. Trust me, I won’t just tell you to do everything in the microwave. I’ll help you cut down on your energy consumption.

This week’s recipe is a variation on the stuffed skirt steak and spinach pie I make for my family. Instead of searing the stuffed steak, dirtying a pan, and then having to cook it for a long time on low heat in the oven, I use the crock pot. This change eliminates the need to sear the meat, and a crock pot uses much less energy than an oven. Your air conditioner will also have to run less because the oven will not constantly heat your kitchen.

I also made a change by choosing to hand-chop my olive bar ingredients instead of putting them in a food processor. While it takes a couple more minutes to hand-cut items, if you do it first on the same cutting board and use the same knife you will use for your steak and twine preparation, you are not dirtying any extra dishes to wash.

The filling for the stuffed skirt steak can be adjusted based on you or your family’s personal preferences. Start at the olive bar located at many local grocery stores and the stuff the steak with your purchase. The exact measurement amounts in the recipe for filling items can also be adjusted depending on the size of your skirt steak. The last step of this recipe also saves energy and a dish by adding a bag of fresh spinach and artichoke hearts into the crock pot to cook quickly in the leftover sauce and juices.

Cooking with Less Kilowatts: Slow Cooker Stuffed Skirt Steaks

Steak filled, covered in broth ingredients, and placed in crock pot ready to go

This meal is sure to make an impact on both your taste buds and your energy bill.

Olive Bar Stuffed Skirt Steak


  • 1.5 lb. skirt steak
  • Meat twine
  • Sea salt and pepper
  • Olive bar filling (ingredients below)
  • Cooking broth (ingredients below)
  • 1 can artichoke hearts
  • 1 bag spinach


  • ½ cup Sun-dried tomatoes
  • ½ cup Kalamata olives
  • ¼ cup Spicy marinated garlic cloves
  • ¼ bag Spinach
  • 1 cup Mushrooms
  • 6 slices Provolone cheese
Cooking with Less Kilowatts: Slow Cooker Stuffed Skirt Steaks

Finished stuffed skirt steak after 5 hours in crock pot

Cooking Broth:

  • ¾ cup beef broth
  • ¼ cup red wine
  • 1 jar garlic herb bruschetta (optional)*


  1. Chop up all filling ingredients into small pieces so it will be easier to stuff them inside the skirt steak. Set filling to the side.
  2. Season the skirt steak on both sides with sea salt and pepper.
  3. Cut your meat tying twine into long pieces leaving a few inches of extra of twine not under the meat to make it easier to tie together. Twine pieces should be placed every 2-3 inches along the steak to help keep all the filling inside during cooking.
  4. Lay cheese pieces down first, then olive bar filling items, chopped fresh spinach, and chopped mushrooms.
  5. Once the steak is stuffed, tie each twine pieces in a regular double knot to keep filling in.
  6. Cooking with Less Kilowatts: Slow Cooker Stuffed Skirt Steaks

    Add the spinach and artichoke to broth at the end

    Place stuffed steak in crock pot and cover with the sauce/ broth ingredients.

  7. Cook on low heat setting for 4-5 hours until steak is tender and easy to cut.
  8. Once steak is done, take it out and place on a plate to rest for 20 minutes. While the steak is resting, change heat setting to high and pour the rest of the spinach bag and the can of chopped artichoke hearts into leftover juices inside crock pot. Let it stew for 20-30 minutes.
  9. Cut steak into pieces between twine ties, remove twine, and serve over the quick stewed spinach and artichokes. Enjoy this meal with a glass of the extra red wine you used in the broth.

*If you cannot find a premade jar of bruschetta, you can substitute one can of chopped tomatoes with onions, 2 tablespoons balsamic vinegar, 1 teaspoon sea salt, and 4-5 pieces fresh chopped basil.

I hope you enjoy this excellent first dish! Come back every Thursday morning for a brand-new energy-saving recipe from Cooking with Less Kilowatts!

Recipe by Stacie Morgan

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Stacie is a Texas A&M graduate using her animal science education and passion for food to get creative in the kitchen. She previously worked in business before becoming a mom to a special little boy. She's excited to share recipes her family enjoys at home - and they may even help you save energy and be more green in the kitchen.

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Comments (1)


  1. Sj Buck says:

    Love my slow-cooker & always looking for different recipes (not the usual soup/stew/pot roast). This sounds really yummy! Thanks for sharing & Gig ‘Em 🙂