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Balsamic glazed skirt steak with Parmesan grits and blue cheese walnut butter

Servings:
Serves 4 Servings
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Ingredients

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 cup large cloves garlic
  • 3 tablespoon dark brown sugar
  • 2 pound inside skirt steak
Parmesan grits
  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 cup large cloves garlic
  • 3 tablespoon dark brown sugar
  • 2 pound inside skirt steak
  • 4 cup water
  • 3/4 teaspoon salt
  • 2 tablespoon unsalted butter
  • 1 cup coarse stone-ground white grits
  • 1 cup half and half
  • 1/4 teaspoon black pepper
  • 1/2 cup parmesan cheese
Blue cheese walnut butter
  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 cup large cloves garlic
  • 3 tablespoon dark brown sugar
  • 2 pound inside skirt steak
  • 4 cup water
  • 3/4 teaspoon salt
  • 2 tablespoon unsalted butter
  • 1 cup coarse stone-ground white grits
  • 1 cup half and half
  • 1/4 teaspoon black pepper
  • 1/2 cup parmesan cheese
  • 6 ounce blue cheese, crumbled
  • 4 tablespoon butter, room temperature
  • 2 tablespoon chopped italian parsley
  • 1 teaspoon fresh chopped thyme
  • 1/4 cup chopped toasted walnuts
  • 1 teaspoon fresh ground pepper
Southwest garlic lime butter
  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 cup large cloves garlic
  • 3 tablespoon dark brown sugar
  • 2 pound inside skirt steak
  • 4 cup water
  • 3/4 teaspoon salt
  • 2 tablespoon unsalted butter
  • 1 cup coarse stone-ground white grits
  • 1 cup half and half
  • 1/4 teaspoon black pepper
  • 1/2 cup parmesan cheese
  • 6 ounce blue cheese, crumbled
  • 4 tablespoon butter, room temperature
  • 2 tablespoon chopped italian parsley
  • 1 teaspoon fresh chopped thyme
  • 1/4 cup chopped toasted walnuts
  • 1 teaspoon fresh ground pepper
  • 2 tablespoon unsalted butter (softened)
  • 2 tablespoon chopped cilantro
  • 1 clove garlic (finely chopped)
  • 1 tablespoon fresh squeezed lime juice
  • 1 teaspoon chipotle chili powder
  • 1/4 teaspoon sea salt

Preparation

Baking Directions:

In a blender, put in oil, balsamic, garlic and sugar and puree.

Pour over skirt steak and allow to marinate for 2 hours.

Heat cast-iron skillet over medium heat.

Remove skirt steak from marinade and dry with a towel.

Place in cast-iron skillet and cook for 3-4 minutes on each side.

Slice thinly across the grain of the meat.

Top with blue cheese walnut butter and serve with grits.

Parmesan gritsBring water, salt, and 1 tablespoon butter to a boil in a 3-quart cast-iron sauce pan, then add grits slowly, stirring constantly with a wooden spoon.

Reduce heat and cook at a low simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.

Stir in 1/2 cup half-and-half and simmer, stirring occasionally, for 10 minutes.

Stir in remaining 1/2 cup half-and-half and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes.

Stir in Parmesan, pepper and remaining tablespoon butter.

Southwest garlic lime butterCombine ingredients in a mixing bowl and mix well.

Chill.

Tips:

If you don't want to use the blue cheese walnut butter you can prepare the Southwest garlic lime butter.

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