THE RECIPE JOURNAL · Main Course
Succulent Skirt Steak Marinated and Enhanced with Bleu Cheese
This recipe brings together tender skirt steak with a flavorful marinade that perfectly complements the rich, tangy notes of bleu cheese. It’s a simple yet impressive dish that’s sure to satisfy your cravings and impress your guests.
FROM THE KITCHEN • Succulent Skirt Steak Marinated and Enhanced with Bleu Cheese
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, whisk together hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger until smooth. Pour the marinade into a resealable bag, add the skirt steak, and make sure it’s well coated. Press out any extra air and seal the bag, then pop it in the fridge to marinate for at least 24 hours.
02
Step 2
When you’re ready to cook, take the steak out of the marinade and give it a good shake to remove any excess. Toss the leftover marinade. Heat up your grill to medium-high and lightly oil the grates to prevent sticking.
03
Step 3
Grill the steak for about 6 to 8 minutes on each side. You’re looking for it to feel firm but still juicy and pink in the middle. Sprinkle blue cheese over the steak during the last few minutes on the grill and let it melt gently, which should take around 2 to 3 minutes. For perfect doneness, aim for an internal temperature of about 130°F. Let it rest a few minutes before slicing and serving.
Why you’ll love it
This dish combines the rich, bold flavors of marinated skirt steak with the creamy tang of bleu cheese. The marinade tenderizes the meat, making each bite juicy and flavorful. It’s a perfect balance of savory and sharp notes that will delight your taste buds.
How to serve
Serve the steak sliced thin against the grain to maximize tenderness. It pairs wonderfully with a fresh green salad, roasted vegetables, or crispy fries. A drizzle of extra bleu cheese dressing can add an extra layer of richness.
Storage & leftovers
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying it out. Keep bleu cheese separate until ready to serve for the freshest flavor.
