Unroll the whole skirt steak on a flat surface. Do not season it yet, as the coppa and cheese are quite salty.
Lay out the Morbier cheese slices and coppa slices evenly along the entire length of the steak.
Roll the steak up tightly. Since the resulting roll is quite thick, cut it in half to make two portions.
Pour the beef fat into a small oven-safe cast iron pan or skillet. Place in the oven at 200°C (390°F) for 5 to 10 minutes until the fat is boiling.
Carefully place the meat rolls into the boiling fat and bake for about 10 minutes so that the center remains rare (bleu).
Remove from the oven, season with salt and pepper to taste, slice, and serve immediately.
Cook it hands-free.
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