Grilled Skirt Steak Gorgonzola Sandwiches Recipes

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
• Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
• Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
• Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
• Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat a grill pan to medium heat.
• Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
• Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

GRILLED GORGONZOLA FLAT IRONS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside.
• Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese.
• Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.

GRILLED SKIRT STEAK AND PEPPER SANDWICHES WITH CORN MAYONNAISE

Steps:

• Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
• Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
• Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!

GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES

Steps:

• Light a grill or preheat a broiler.
• In a small bowl, combine 1 tablespoon of the olive oil with the mustard, garlic and crushed red pepper.
• Season with salt and black pepper.
• Put the steak in a shallow baking dish and spread the mustard mixture all over it.
• Grill the steak over high heat, turning once, until charred and medium rare, about 4 minutes per side.
• Transfer the meat to a cutting board and let it rest.
• Meanwhile, spread the tomato slices on a large platter, drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil and season with salt and black pepper.
• In a small bowl, mash the Gorgonzola with the mayonnaise.
• Spread the Gorgonzola mixture on the cut sides of the baguette lengths and grill, cheese side up, until the baguette is toasted and the Gorgonzola is melted, about 1 minute, being careful not to burn the bread.
• Cut the steak into 4-inch lengths, then thinly slice it across the grain.
• Pile the meat on the baguettes and spoon the accumulated meat juices over the top.
• Top with the tomato slices and watercress, close the sandwiches and serve.

GRILLED STEAK WITH CRISP GORGONZOLA CRUST & SCALLIONS

Steps:

• Combine frist 5 ingredients; stir well. Brush mixture evenly over both sides of steaks. Cook, covered with grill lid, over medium-hot coals (350º-400º) 6-8 minutes each side or till desired doneness.
• Remove steaks from grill and place on rack in a broiler pan.
• Crumble cheese evenly over steaks; sprinkle breadcrumbs evenly over cheese.
• Place green onions around steak on rack.
• Combine olive oil, 1/2 tsp kosher salt, and 1/4 tsp white pepper; brush over green onions.
• Broil 5 1/2 " from heat (with electric oven door partially open) 3 minutes till cheese is light brown and green onions are heated.

GRILLED GORGONZOLA, PEAR, AND WATERCRESS SANDWICHES

Steps:

• Preheat broiler.
• Cut cheese into thin slices. Halve pear lengthwise and core with a lemon-ball cutter. Slice pear thin crosswise.
• On a baking sheet toast both sides of bread about 3 inches from heat until golden. Divide watercress among toasts and cover with overlapping pear slices. Arrange cheese over pear slices and broil sandwiches until cheese is melted, about 1 minute.