Cook's note: You can make this sauce a couple of hours in advance but reheat it very slowly to prevent separation. A number of cheeses can be substituted for the Cambozola; try Brie, Blue cheese or aged English Cheddar. Alternatively, use this sauce as a base for lasagna, tossed with pasta and steamed asparagus, or spooned over grilled steak for a stunning accent.
Ingredients
- 1 1/2 pound skirt steak, cut lengthwise into 1/2-inch slices, room temperature
- 2 cups jarred pesto
- Gray salt and freshly ground black pepper
Directions
Blue Cheese Fondue, recipe follows
Soak 15 wooden skewers in cold water for 30 minutes. Heat the grill.
Thread the meat onto skewers, season with salt and pepper, and coat with the pesto. Grill to desired doneness. You can also cook the meat to medium rare then finish it off in the oven just before the party.
Cook's note: Have the butcher slice the skirt steak for you. Serve cooked meat skewered into a loaf of bread for a fun presentation next to the Blue Cheese Fondue. Other garnishes (like apple, etc.) can be arranged stabbed into the loaf as well.
Blue Cheese Fondue:
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- 1 teaspoon minced garlic
- 2 cups heavy cream
- 1/2 pound Cambozola blue cheese, crumbled, or other blue cheese
- 1/4 teaspoon freshly ground black pepper
In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.
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By mhaidon
on July 24, 2012
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First time for skirt steak preparation. Not disappointed with recipe. Blue Cheese Fondue put the meal over the top. Can't wait to apply to vegetables. This recipe is a keeper! Compliments & well done to M Chiarello
By christina.metti...
Spring, 83
on February 16, 2010
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This was amazing. Everything about this meal was so fabulous. The fondue was the best I've ever had, and the steak made such a good pairing to it. We cut up apples and cubes of bread for the additional fondue, and it was a hit. I will do this often for dinners meant to impress!
By jmvasso1_11883865
Voorhees, NJ
on July 05, 2009
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At the last minute we were having some friends over. The day before I made Pesto using basil from the garden. After cubing the skirt skate we marinated the meat in the pesto for about 3 hours. In order not to waste the marinade I dredged the bread in the pesto marinade and placed it on the grill as well. Our friends could not get enough of the grilled bread with the fondue and steak. Since this is a rich dish for dinner I served it with a refreshing black bean and corn salad/w/ peppers, cilantro and lime. It was a refreshing contrast to the rich tasty steak. I would make this dish again!
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