Skirt Steak
Print Recipe

Grilled Pesto-Marinated Skirt Steak -With Blue Cheese Fondue

Recipe provided by Chef Jaime Gwen
Course: Main Course
Servings: 4 servings

Ingredients

Skirt Steak

  • 2 to 2 ½ lbs skirt steak
  • 2 cups pesto homemade or store-bought
  • Salt and freshly ground pepper

Blue Cheese Fondue

  • 2 cups heavy cream
  • 6 oz. Cambozola blue cheese crumbled, or other blue cheese (I substituted Feta)
  • ¼ tsp freshly ground pepper
  • 3 Tbsp fresh parsley chopped

Instructions

Skirt Steak

  • Place steak and pesto in a resealable plastic bag and marinate in the fridge at least 4 hours or overnight. Heat BBQ or stovetop grill to high. While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper. Grill the steaks, turning over once and moving to avoid flare-ups, about 6 to 8 minutes for medium-rare. Remove the steaks from the grill and allow them to rest before slicing them into thin diagonal strips.

Blue Cheese Fondue

  • Place the cream in a saucepot and bring the cream to a simmer over medium heat. Simmer until the cream is reduced by one third. Over low heat, slowly add the cheese and whisk until the cheese is melted and the mixture is smooth. Add the pepper and parsley and serve immediately or pour into a fondue pot set over low heat.