Cold weather rolls

Courtney is good and posts the night of her dish, I do not. So, it's cold, wet and nasty here and so the dinner was a slow cooked skirt-steak roll and unlike hers, my meat was rollable. I normally do something like this with flank steak, but the butcher had skirt, so I used that instead. Skirt has two cooking points to make it edible, seared and rare or a slow long simmer. Pretty much anything else is just wrong.

Rolled meat:
1-1/2 lb skirt steak (weight is irrelevant, it was two of them)
1/2 bunch parsley, minced
chunk of Parmesan cheese
28 oz can whole tomatoes, I use San Marzano Genuino
1/2 medium yellow onion, coarsely chopped
1 lemon, sliced
3 cloves garlic, pressed
pepper
butter (or I used Courtney's ghee - recipe)
wine to deglaze

Butterfly the steaks to make thin(er) sheets that you can roll. Cover meat with parmesan cheese, I use a Zyliss cheese grater for anything than needs to be grated in relatively small amounts. I have both a fine version and a coarse version. Cover the parmesan with the minced parsley and lightly pepper everything.

Roll and tie. Melt ghee in Dutch oven and toss in onion and rolls. Brown the meat on all sides. By the time it is all done you will also have nicely carmelized onions in your oven. Remove the rolls and set on a plate. Add 1 pressed garlic clove and any parsley and cheese thats left over to the pan and cook until the garlic is nicely toasted. Deglaze with some wine scraping all the stuck bits up and reduce the liquid. Return the meat to the oven adding any drippings that may have escaped while it was sitting there. Add the tomatoes and lemon and simmer over a low flame for 1-1/2 to 2 hours.

I served this with egg noodles and:

Roasted asparagus with butter and garlic
1-1/2 lbs asparagus
1-2 T butter
1 clove garlic

Trim asparagus of the woody ends if needed. Melt butter. Press/mince garlic and add to butter with a dash of salt to taste. Roll asparagus in butter mix. Bake 350 F deg for 30-40 minutes, separated, on a cookie sheet.