Best 2 Grilled Skirt Steak Gorgonzola Sandwiches Recipes

Indulge in a tantalizing culinary journey with our grilled skirt steak Gorgonzola sandwiches, where bold flavors dance on your palate. Perfectly grilled skirt steak, juicy and succulent, takes center stage, complemented by the creamy richness of Gorgonzola cheese. Nestled between slices of toasted rustic bread, each bite offers a symphony of textures and flavors.

This exceptional sandwich is not just a meal; it's an experience. The zesty chimichurri sauce adds a burst of freshness, while the crispy arugula and peppery watercress provide a delightful contrast. You'll also find mouthwatering recipes for homemade garlic mayonnaise, a tangy blue cheese dressing, and a classic vinaigrette to elevate your sandwich game.

Prepare to embark on a culinary adventure with our grilled skirt steak Gorgonzola sandwiches, where each ingredient harmoniously blends to create a symphony of flavors. So, gather your ingredients, fire up the grill, and let's dive into the realm of culinary delight!

Let's cook with our recipes!

STEAK WITH GORGONZOLA SAUCE

Steak with Gorgonzola sauce image

Perfectly cooked steak served with creamy Gorgonzola sauce flavored with rosemary and garlic is the easy dinner recipe of your dreams.

Provided by Alida Ryder

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

2 tbsp butter
3 garlic cloves (crushed/minced)
1 sprig rosemary
1½ cups cream
1 tsp lemon juice
100 g (3½oz) Gorgonzola (crumbled )
salt and pepper (to taste )
4 rib-eye steaks
salt and pepper (to taste )
2 tbsp butter
2 sprigs rosemary
2 garlic cloves (halved )

Steps:

To make the sauce, melt the butter in a pan set over medium-low heat.
Add the garlic and rosemary and cook until the garlic softens. (Approximately 1-2 minutes)
Pour in the cream and lemon juice.
Allow to simmer for 5 minutes until the sauce has thickened slightly and coats the back of a spoon.
Remove from the heat and add the cheese. Stir until the cheese has melted then season to taste with salt and pepper.
To make the steak, pat the steak dry with paper towels then season generously with salt.
Heat a large cast iron pan or griddle pan over high heat.
Add the steaks and cook until well-browned on both sides. Once flipped, add the butter, garlic and rosemary and baste the steak with the butter. I cook my steaks for 2-3 minutes per side until they are medium rare.
Remove from the pan and allow to rest for at least 5 minutes before serving with the Gorgonzola sauce.

Nutrition Facts : Calories 455 kcal, Carbohydrate 4 g, Protein 26 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 141 mg, Sodium 335 mg, Sugar 1 g, ServingSize 1 serving

GRILLED SKIRT STEAK WITH GARLIC AND HERBS

Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

Tips:

For best results, use a well-marbled skirt steak, at least 1 inch thick.
Marinating the steak in a flavorful mixture of olive oil, garlic, herbs, and spices will tenderize and add flavor to the meat.
Preheat your grill to high heat before cooking the steak. This will help to sear the meat and create a nice crust.
Cook the steak for only a few minutes per side, or until it reaches your desired doneness.
Allow the steak to rest for a few minutes before slicing it against the grain. This will help to keep the meat tender and juicy.
Use a variety of toppings to create a delicious sandwich, such as blue cheese, caramelized onions, roasted peppers, and arugula.

Conclusion:

Grilled skirt steak sandwiches are a delicious and easy-to-make meal that are perfect for a summer cookout. By following these tips, you can create a sandwich that is packed with flavor and sure to please everyone at your table.