Soft Steak Marinated Skirt Steak With Bleu Cheese Recipes

BEST PHILLY CHEESESTEAKS

Steps:

• Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make "Spiced Mayonnaise". Add hot sauce to mayonnaise if desired and store in the refrigerator.
• Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
• Preheat oven to 400 degrees F.
• Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.
• Heat 1 teaspoon olive oil over in a large skillet over medium-high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.)
• Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with 3/4 cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste.
• Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.

SOFT STEAK (MARINATED SKIRT STEAK WITH BLEU CHEESE)

Steps:

• Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
• Remove steak from the marinade and shake off excess. Discard remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

MARINATED SKIRT STEAK WITH BLEU CHEESE

Steps:

• Mix all the ingredients except the bleu cheese and steak to make the marinade. Put the steak into a 1 gallon ziplock freezer bag. Pour the marinade into the bag with the steak - mix well. Let sit in refrigerator for at least 24 hours. Grill marinated steak - this cut of steak is best cooked medium to medium-rare. When it is almost done, sprinkle the bleu cheese over each steak and let the cheese just melt. Serve with mashed potatoes.

MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR

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.

GRILLED PESTO MARINATED SKIRT STEAK WITH BLUE CHEESE FONDUE

Steps:

• 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.
• 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.

SKIRTING THE ISSUE: SKIRT STEAKS LACED WITH BLUE CHEESE BUTTER

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!

RED WINE MARINATED SKIRT STEAK

Steps:

• Combine all marinade ingredients together in a large gallon size Ziploc bag and mix together. Add the meat, seal the bag and place in a large baking dish or bowl (this is in case your bag isn't properly sealed. It protects in case of any possible liquid leaking out). Place in refrigerator from 30-60 minutes.
• Preheat grill for indirect cooking.
• Remove the meat from the marinade and pat dry. Allow the meat to come to room temp. Coat the meat with dry rub.
• Place meat on the grill over direct heat for roughly three minutes. Then flip and place over direct heat for two minutes. If your instant read thermometer is showing the steak still in the rare range and you want to cook more, place on indirect side and close the lid for no more than three more minutes. It cooks quickly. We like ours served rare, or roughly 120 degrees (F) internal temperature.
• Let rest for 10 minutes to let juices settle and then slice against the grain or chop depending on how you will serve.

MARINATED STEAK WITH BLUE CHEESE

Steps:

• Trim the fat off the steak and place it in a zip lock bag.
• In a small bowl whisk together the olive oil, red wine, pepper, the 1 teaspoons garlic, the salt, and mustard.
• Pour marinade over steak in the bag and seal. Turn bag to coat steak and marinate in the fridge for 6 to 24 hours, turning bag occasionally.
• Drain steak and discard marinade.
• Grill steak to desired doneness.
• While steak is cooking, in a small bowl combine the green onions, blue cheese, goat cheese, and the 1/2 teaspoons garlic.
• To serve, dollop some of the cheese mixture over the steak. Thinly slice the meat across the grain and pass around the extra blue cheese mixture.