Grilled Pesto Marinated Skirt Steak With Blue Cheese Fondue
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Pesto (jarred)1 tbsp
Unsalted Butter1.5 tsps
Thyme Leaves (finely chopped fresh)1 tsp
Garlic (minced)2 cups
Heavy CreamDirections:
1
Soak 15 wooden skewers in cold water for 30 minutes
2
Heat the grill
3
Thread the meat onto skewers, season with salt and pepper, and coat with the pesto
4
Grill to desired doneness
5
You can also cook the meat to medium rare then finish it off in the oven just before the party
6
In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes
7
Be careful not to let the garlic brown
8
Add the cream, raise the heat to medium, and bring the cream to a simmer
9
Cook until the cream is reduced by 1/3
10
Lower the heat to maintain a slow simmer
11
Add the cheese and stir until the cheese is melted and the mixture is smooth
12
Add the pepper and pour into a fondue pot set over low heat