Grilled Pesto Marinated Skirt Steak with Blue Cheese Fondue

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1 1/2 lb skirt steak, cut lengthwise into 1/2-inch slices
2 cups jarred pesto
1 tabl butter
1 1/2 tsp fresh chopped thyme
1 tsp minced garlic
2 cups heavy cream
1/2 lb blue cheese, crumbled
1. Mix steak with pesto and cook thoroughly.
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.
Serves 6
Meal   DinnerDish   Main Dish

Jessica Herdina

Member since Mar 2008

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