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 Yield 4Source Adapted from Martha Stewart LivingPublishedIngredients
- 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
Directions
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.
Oh how I love these little guys! Paired with the fava beans… it sounds delightful.
Also, the inclusion of the vermouth is brilliant. I need to start cooking with it more (instead of drinking it all the time). 🙂
I saw your fava post (and I couldn’t comment for some reason) and I changed to your method of cooking the fava beans second time I made the dish.
I agree about fresh pasta, but this local pasta company is the exception. They sell the pasta frozen and it’s the best I’ve had so far. I don’t know what their secret is, but they manage to make a fresh pasta that still has a bite to it and perfect texture.
You have, of course, added much sophistication to springtime farmer fare, as always.
That sounds so good. Talk about umami, damn, I want a bowl right now. Too bad we’re making sandwiches from Mother’s Day’s leftover ham. A boy can dream. Thanks. Thanks for spoiling dinner.
I have been happily binging on favas since the season started: antipasti, salads, pastas. All delicious. But I haven’t had a single morel this year. Once again, you’ve reminded me of what I need to be picking up at the farmer’s market.Your pasta looks delicious.
Thanks!
‑E
OMG — 2 of my favorite farmer’s market treats in one post. I’ve struck it big time, and I am off for my first experience at the Alhemeny Farmer’s market in a few minutes — you have me inspired! You’re recipe sounds amazing and now I’ve already got a good list started for produce — Thank You.
So what you’re telling me is. That if I convince the dudes at the farmer’s market that I’m crazy, I’ll get free stuff. Hmmm. I like your tactics.
And, of course, this recipe! What a great way to use favas and morels. Good stuff.
In fact I loved your opening so much I just read to Mr. Hubby & my 8 year old.….the reading was followed by heavy applause! Thought you’d like to know!
Ciao again, Devaki
Dear Greg — I just have to tell you — I learned so much from this post. For one thanks to you I know know the direction to head when I am looking to fix onion confit 🙂 Also morels and fava beans…WOW!
What flavors! You never cease to amaze, my friend 🙂 I am just reaching over with my fork right now.…
Ciao, Devaki @ weavethousandflavors
Good lord those morels are gorgeous, they brought tears to my eyes. When I lived in Pittsburgh I had them growing in my back yard. Great post! BTW the confit works as well or better with shallots or even garlic (don’t consume too much of the garlic or you will suffer later) 😉