Home Recipes Grilled skirt steak with Oregon blue cheese butter

Grilled skirt steak with Oregon blue cheese butter

The umami rich steak and the creamy, tangy blue cheese pair well with Oregon Syrah that stands up to the steak’s seasoning and the richness of blue cheese butter.

Featuring Oregon Wine

by Chef Stephanie Pearl Kimmel of Marché in Eugene, Oregon

Ingredients

115 g	unsalted butter, softened
60 g	crumbled Oregon blue cheese
1 tsp	fresh thyme
680 g	skirt steak, cut along the grain, into four portions
1	clove garlic, minced
	Salt and freshly ground pepper

Step 1
Combine butter, blue cheese, thyme and pepper in a bowl and set aside at room temperature.
Step 2
Rub the steaks with garlic, salt and pepper and set aside for half an hour to come up to temperature.
Step 3
Prepare your grill with a hot fire and cook the steaks for 3 minutes per side until medium rare. Place steaks on a platter and let them rest for five minutes or so. Finally slice across the grain, top each steak with a generous dollop of blue cheese butter, serve with grilled vegetables and enjoy.

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Dinner, Lunch, Main Courses, Seafood

Grilled skirt steak with Oregon blue cheese butter

Ingredients

Step 1

Step 2

Step 3

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