**INGREDIENTS** - 1 1/2 cups packed fresh mint leaves- 1/2 cup grated parmesan cheese- 2 1/2 cups baby spinach- 1/2 to 1 1/2 cups extra-virgin olive oil- 4 garlic cloves, chopped- 6 Stock Yards Skirt Steaks item 2821- 1/3 cup pine nuts- Kosher salt and freshly ground black pepper- 2 tablespoons olive oil **DIRECTIONS** 1. For the pesto, combine the mint, spinach, garlic, pine nuts, salt, pepper and Parmesan in a food processor and pulse to partially combine. 2. Turn the processor on Auto and drizzle in the olive oil, a half cup at a time, until the ingredients start to come together into a chunky paste. 3. Make sure to add the oil a little at a time to ensure a nun-runny pesto. 4. Place the Stock Yards skirt steaks flat on a work surface with the grain of the meat running perpendicular to you. 5. Season with salt and pepper. 6. Spread the pesto all over the meat, leaving a 1 1/2-inch space all around the edge. 7. Roll up the steak, with the grain running the length of the roll, and tie up with kitchen string every 2 inches. 8. Wrap with plastic wrap and refrigerate until ready to cook. 9. Preheat the oven to 350°F. 10. Rub the steak with olive oil then sear it in a very hot, cast-iron skillet over high heat or on a very hot grill. 11. Place it in the oven for 15 to 20 minutes for medium-rare steak. 12. Place the steak on a cutting board and allow it to rest for 10 minutes. 13. Remove the strings and carve across the grain into 1-to 2-inch slices. Serves 6