Chef Jamie’s Grilled Pesto-marinated Skirt Steak with Blue Cheese Fondue

Grilled Pesto-marinated Skirt Steak with Blue Cheese Fondue

Chef Jamie says: A well-marbled cut, like skirt steak, makes for a juicy and full-flavored grilled steak that cooks quickly. The Blue Cheese Fondue (or Cambozola, or Gorgonzola, or…) should be made right before serving, as the sauce separates easily. Dip apples or potato chips in the fondue for the ultimate in “fabulous food”!

This recipe makes 6 servings.

Grilled Pesto-marinated Skirt Steak Ingredients:
2 to 2 1/2 pounds skirt steak
2 cups homemade or store-bought pesto
Salt and freshly ground black pepper
Blue Cheese Fondue (recipe follows)

Grilled Pesto-marinated Skirt Steak Directions:
Place the steak and pesto in a re-sealable plastic bag and marinate in the fridge at least 4 hours or up to overnight.
Heat the BBQ or stovetop grill to high.
While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper.
Grill the steaks, turning over once and moving around to avoid flare-ups, about 6 to 8 minutes for medium-rare.
Remove the steaks from the grill and allow then to rest for 5 minutes before slicing into thin diagonal strips.

Blue Cheese Fondue Directions:
Place the cream in a saucepot and bring the cream to a simmer over medium heat.
Simmer until the cream is reduced by one-third.
Over low heat, slowly add the cheese and whisk until the cheese is melted and the mixture is smooth. Add the pepper and parsley and serve immediately or pour into a fondue pot set over low heat.

Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.

Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide.

Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC. She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.

Recipe Courtesy of Jamie Gwen, 2012
www.chefjamie.com