Worcestershire Grilled Skirt Steak with Blue Cheese Potatoes

The classic flavors of Worcestershire sauce and blue cheese enliven the bold beef taste of skirt steak. Worcestershire Grilled Skirt Steak.

Worcestershire Grilled Skirt Steak with Blue Cheese Potatoes 

Print This Recipe Total time Yield 4Source Adapted from Martha Stewart LivingPublished


  • 4 clove garlic, peeled & minced
  • 4 tablespoon rosemary leaves, chopped, plus more for garnish
  • ½ cup plus 2 tablespoons worcestershire sauce
  • 2 tablespoon extra-virgin olive oil, plus more for brushing
  • freshly ground black pepper
  • 1.75 pound skirt steak
  • 1½ pound small red potatoes
  • coarse salt
  • 3 ounce blue cheese, crumbled


Prepare and preheat the grill for high heat. Stir garlic, rosemary, Worcestershire sauce and oil in a non reactive dish; season with pepper. Place the steak in the dish, swirling to get the meat well coated. Marinate, turning once 1 hour, or up to overnight in the refrigerator.

Cover the potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.

Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.