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.
Save Recipe Print
40 min
30 min
10 min
6 servings


Blue Cheese Fondue:


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.

Blue Cheese Fondue:

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.

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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Skirt Steak

Recipe courtesy of Alton Brown

Grilled Marinated London Broil

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Lemon and Herb Marinated Grilled Chicken Thighs

Recipe courtesy of Anne Burrell

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Basil Pesto

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories