Grilled Skirt Steak with Oregon Blue Cheese Butter
by Chef Stephanie Pearl Kimmel of Marché in Eugene, Oregon
Ingredients – Serves 4
1/4 pound unsalted butter, softened
1/2 cup crumbled Oregon blue cheese
1 teaspoon fresh thyme
1 ½ pounds skirt steak, cut along the grain, into four portions
1 clove garlic, minced
Salt and freshly ground pepper
Combine butter, blue cheese, thyme and pepper in a bowl and set aside at room temperature.
Rub the steaks with garlic, salt and pepper and set aside for half an hour to come up to temperature.
Prepare your grill with a hot fire and cook the steaks for 3 minutes per side until medium rare. Place steaks on a platter and let them rest for five minutes or so. Finally slice across the grain, top each steak with a generous dollop of blue cheese butter, serve with grilled vegetables and enjoy.