|Photo: Grilled skirt steak with gorgonzola sauce recipe|
To Prep 0:45
To Cook 0:15
1/4 cup (60ml) olive oil
1 tbs gluten-free Worcestershire sauce
2 garlic cloves, crushed
1/4 cup (60ml) dry red wine
1 tbs chopped thyme leaves
1kg piece skirt steak
100ml thin cream
250g gorgonzola dolce*
1 tsp horseradish cream
1 tbs chopped flat-leaf parsley
Roast vegetables (such as potato and tomato) or rocket salad, to serve
Step 1 Combine oil, Worcestershire sauce, garlic, wine and thyme in a bowl. Season with salt and pepper. Add the beef and toss to coat. Marinate for 30 minutes.
Step 2 Heat a chargrill pan or barbecue over medium-high heat. When hot, cook the steak for 4-5 minutes each side for medium-rare (skirt steak can become tough if overcooked). Remove from the chargrill and cover loosely with foil, then set aside for 5 minutes to rest.
Step 3 Place cream, cheese and horseradish cream in a pan over very low heat, and stir until cheese just melts. Stir in parsley.
Step 4 Slice beef against the grain into 1cm-thick slices. Serve with sauce, and roast vegetables or salad, if desired.
*Gorgonzola dolce is a creamy Italian blue cheese from delis.
Fat saturated 15.00g
Fat Total 34.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 1.00g
Dietary Fibre -
All nutrition values are per serve.
delicious. - May 2006 , Page 90
Recipe by Valli Little
Photography by Ben Dearnley
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