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Skirting the Issue: Skirt Steaks laced with Blue Cheese Butter Recipe

Skirting the Issue: Skirt Steaks laced with Blue Cheese Butter

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Average Rating:

Total Reviews: 91

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  • on September 11, 2005

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    This is so easy to make and a crowd pleaser. I made it with sirloin (it was on sale and it was fabulous. The blue cheese butter is also really good on baked potatoes.

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  • on September 10, 2005

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    The blue cheese butter was excellent. I grilled T-bone steaks and just dropped pats of the blue chees butter on it while it rested, (without slicing it and served it that way. My husband and kids loved it!!!!!

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  • on September 05, 2005

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    I cook different recipes EVERY night, each one has been either, "good" or as my husband likes to say, "a keeper". This one however, and I quote, "You totally outdid yourself tonight honey...this is by far one of your very best...PLEASE thank Rachael for me!" I did use flank steak which I grilled outside. The sherry cherry tomatoes were a complete hit. I used the blue cheese butter in my mashed potatoes as another side (by the way, this "butter" works on any vegetable...believe me, I've made this a staple! This ENTIRE meal pleased not only my husband but all 3 of our kids as well!!! (Not an easy task, I must say! Rachael...YOU ROCK!!!!

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  • on August 28, 2005

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    Rachael rocks! This was awsome!

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  • on August 21, 2005

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    Oh yeah....I've made this for the third time now and it is awesome! I've even made the Blue cheese/butter/chive stuff for other things. One comment though...I use FLANK steak as opposed to the "skirt" steak. I actually think Rachel Ray confused the two on this show, especially when she talked about it being affordable. Skirt steak isn't cheap at all, where as flank steak is a little lower priced and is what's used most in fajita's. Either way, this one is a winner!

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  • on July 28, 2005

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    I loved this recipe. The blue cheese topping could be good on any steak. As I was eating it I recalled the taste but I still can't figure out what it is. I am definitely making this again.

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  • on July 21, 2005

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    I love this recipe! It's a favorite at our house, even the in-laws were impressed. I usually use flank steak as itis easier to find in amount used in the recipe.

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  • on April 17, 2005

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    Tender and wonderful!!! This was a shock to me since the only beef I normally eat is filet mignon. My husband also loved this. Keep up the great recipes Rachael.

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  • on April 09, 2005

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    I've got three words for you: Blue Cheese Butter. Just when you thought cheese and butter couldn't be improved upon, Rachael puts them together for a surprising topping to everyday steak. And like previous posters have mentioned, the BCB can be refrigerated for other meats and veggies. If you don't have chives, you can substitute chopped scallions.

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  • on March 31, 2005

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    the steak was really good and easy, though it took me longer than 30 minutes to do this meal.

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