Soft Steak Marinated Skirt Steak With Bleu Cheese Recipes

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GRILLED SKIRT STEAK PHILLY CHEESESTEAKS WITH HOMEMADE CHEESE SAUCE

This is a marinated steak fit for my wedding, paired with the melty goodness of American cheese, toasty bread and grilled onions and peppers. Cheesesteaks rising up!

Provided by Eric Greenspan

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15



Grilled Skirt Steak Philly Cheesesteaks with Homemade Cheese Sauce image

Steps:

  • Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
  • In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
  • Preheat a charcoal grill to medium-high heat.
  • Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
  • Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
  • Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
  • Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.

1/2 cup freshly squeezed orange juice
1/2 cup soy sauce
1/2 cup maple syrup
1/4 cup olive oil, plus more for the veggies
1/4 cup balsamic vinegar
3 pounds trimmed skirt steak
1/2 cup heavy cream
One 1-pound block American cheese, cut into cubes
2 red onions, cut into thick rings
1 red pepper, cut into thick rings, seeds removed
1 yellow pepper, cut into thick rings, seeds removed
Kosher salt and freshly ground black pepper
6 hoagie rolls, preferably Amoroso's
1/4 cup (4 tablespoons) melted butter
Hot pickled cherry peppers, sliced, for garnish

MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR

This recipe is from the Washington State Beef Commission. It is excellent on sandwiches the next day, so I usually make two!

Provided by Queer Eye in the Ki

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12



Marinated Flank Steak With Blue Cheese Schmear image

Steps:

  • Trip steak of any excess fat or silver skin.
  • Place steak in large zip lock bag.
  • Combine marinade ingredients and pour over steak.
  • Close bag& press out any air.
  • Move steak around in the bag to marinate.
  • Refrigerate over night, or at least six hours.
  • Mix schmear ingredients in a small bowl until smooth.
  • Refrigerate schmear.
  • Bring schmear to room temperature one hour before serving.
  • Prior to cooking, remove steak from marinade& drain well.
  • Grill steak over HOT fire, about 5 minutes a side for rare.
  • Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
  • Spread schmear over steak.
  • Let rest 10 minutes before serving.
  • Thinly slice at an angle across the grain.
  • Spoon sauce& juices back over meat when serving.

1 1/2-2 lbs flank steaks
1/4 cup Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons minced garlic
1/4 cup olive oil
1/3 cup blue cheese, crumbled
3 tablespoons salted butter, room temp
1 tablespoon prepared horseradish
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
salt & pepper

SKIRTING THE ISSUE: SKIRT STEAKS LACED WITH BLUE CHEESE BUTTER

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 6



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

Steps:

  • Heat a grill pan over high heat. Drizzle meat with oil and season with steak or grill seasoning blend. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.
  • Mix butter with cheese and chives.
  • Slice meat very thin on a heavy angle. Place the meat on a plate and top with small scoops of blue cheese butter. Butter and cheese will melt down over the meat: YUMMO!

1 1/2 to 2 pounds skirt steaks
Extra-virgin olive oil for drizzling
Steak seasoning blend (recommended: Montreal Seasoning by McCormick)
4 tablespoons butter, softened
1/2 cup blue cheese crumbles
2 tablespoons chopped chives

SIMPLE BALSAMIC MARINATED SKIRT STEAK

Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive Salad and a crisp Grated Potato Pancake.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6



Simple Balsamic Marinated Skirt Steak image

Steps:

  • Combine balsamic vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
  • Preheat broiler or grill. Remove steak from marinade, and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill, and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
  • Transfer to a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain, and serve.

1/2 cup balsamic vinegar
1/4 cup olive oil
3 rosemary sprigs
3 cloves garlic, thinly sliced
1 1/2 pounds skirt steak
Coarse salt and freshly ground pepper

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