Wednesday, August 15, 2012

Another Installment From The Budget Gourmand

For a bolder grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy, savory steak topping. 
This pairs perfectly with a Caesar salad.
Special equipment: None, but a pastry brush does make it easier
Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill.

Total Time: 3 hrs
Makes: 3 to 4 servings

For the steak:
1/2 cup dry red wine
3 medium garlic cloves, finely chopped
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 pound skirt steak, cut across the width into 2 or 3 pieces

For the topping:
4 (10-inch) wooden or metal skewers (soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)
8 ounces cremini mushrooms, cleaned and stems removed
1/2 medium red onion, halved again and layers separated
Vegetable oil, for coating the vegetables and grill
2 tablespoons Worcestershire sauce
Kosher salt
Freshly ground black pepper
4 slices bacon
1 ounce blue cheese, crumbled (about 1/4 cup)
2 teaspoons finely chopped Italian parsley leaves 


For the steak:
  1. Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine. Add the steak pieces, turn to coat, cover, and refrigerate for 2 hours, turning once.
To grill the topping and the steak:
  1. Heat an outdoor grill to high (about 450°F to 550°F).
  2. Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces. Lightly coat the mushrooms and onions all over with vegetable oil. Then lightly coat the mushrooms all over with a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire sauce aside. Season the onion skewers with salt and pepper; set aside.
  3. Rub the grill grates with a towel dipped in vegetable oil. Place the bacon flat on the grill, cover the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total. Remove to a medium bowl to cool, then crumble and set aside.
  4. Place the mushroom and onion skewers on the grill and cover the grill. Cook, covering the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.) Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.
  5. Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the grill grates again with oil. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total. Remove to a cutting board and let rest while you finish the topping.
  6. Remove the mushrooms and onions from the skewers. Cut the mushrooms into quarters and add to the bowl with the bacon. Coarsely chop the onions and add them to the bowl. Add the blue cheese and parsley and stir to combine. Taste and season with salt and pepper as needed.
  7. Slice the skirt steak and serve with the topping.
Voila, skirt steak that would be the envy of most high end steak houses. Enjoy, I find this meal goes particularly well with a light beer like a pilsner or cider. Then again most meals do.

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