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Grilled skirt steak with Gorgonzola sauce

Name: Grilled skirt steak with Gorgonzola sauce
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1 tablespoon gluten-free Worcestershire sauce; 2 garlic cloves, crushed; 1/4 cup (60ml) dry red wine; 1 tablespoon chopped thyme leaves; 1kg piece beef skirt steak; 100ml thin cream; 250g Gorgonzola dolce; 1 teaspoon horseradish cream; 1 tablespoon chopped flat-leaf parsley; Roast vegetables or rocket salad, to serve

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45m

15m

Grilled skirt steak with gorgonzola sauce

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Succulent skirt steak is teamed with a creamy Gorgonzola sauce for a sophisticated meal.

1/4 cup (60ml) olive oil
1 tablespoon gluten-free Worcestershire sauce
2 garlic cloves, crushed
1/4 cup (60ml) dry red wine
1 tablespoon chopped thyme leaves
1kg piece beef skirt steak
100ml thin cream
250g Gorgonzola dolce
1 teaspoon horseradish cream
1 tablespoon chopped flat-leaf parsley
Roast vegetables or rocket salad, to serve

Method

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.
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.
3.

Place cream, cheese and horseradish cream in a pan over very low heat, and stir until cheese just melts. Stir in parsley.
4.

Slice beef against the grain into 1cm-thick slices. Serve with sauce, and roast vegetables or salad, if desired.