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Skirt Steak Skewers




Skirt Steak Skewers in Blue Cheese Fondue Crunchy fried onions and rosemary gremolata
Serves 4
The beefy flavors of skirt steak and richness of blue cheese marry perfectly with an assertive Cabernet Sauvignon or Bordeaux blend. The wine has enough tannin to cut the extra richness of the fried onions, and the herbs brighten and lighten a quite rich dish.
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Ingredients
  1. 1 lb. Skirt steak, trimmed of any fat and connective tissue
  2. 1 T. extra virgin olive oil
  3. salt and freshly ground pepper, to taste
  4. 1 recipe “Blue Cheese Fondue” (follows)
  5. 1 recipe “Rosemary Gremolata” (follows)
  6. 1 recipe “Crunchy Fried Onions” (follows)
For the Blue Cheese Fondue
  1. 1 T. vegetable oil
  2. 1 clove minced garlic
  3. 1/2 t. ground white pepper
  4. 1/2 t. salt
  5. 1/4 c. dry sherry
  6. 2 c. heavy cream
  7. 1 T. cornstarch, mixed with 1 T. cold water
  8. 1/2 c. crumbled blue cheese (Roquefort, Stilton, Gorgonzola, or Danish Blue if you can
  9. afford it)
For the Crunchy Fried Onions
  1. 1 yellow onion
  2. 1 c. buttermilk
  3. 1 c. flour
  4. salt and pepper, to taste
For the Rosemary Gremolata
  1. 1 sprig fresh rosemary
  2. 1 bunch flatleaf parsley
  3. 1/8 t. lemon zest, finely minced
  4. 1/8 t. garlic, finely minced
Instructions
  1. Preheat grill or barbecue. Preheat oven to 450 degrees F. Brush steak with oil, then liberally sprinkle with salt and pepper. Grill steak on both sides for about 1 minute on each side, turning to make an “X” pattern with the grill on each side. At this point, steak will still be rare. Slice steak into 16 strips and thread each strip onto a 6-inch bamboo skewer. Place skewers on a parchment-lined sheet pan. When ready to serve, bake for 3-4 minutes in pre-heated oven, until steak is medium. Pour Blue Cheese Fondue in a sauceboat or deep, straight-sided glass or porcelain container. Stand up the steak skewers in the container, then sprinkle the Rosemary Gremolata on top of the fondue. Present the skewers like this, with the Crunchy Fried Onions on the side on a decorative plate. Each guest removes a skewer and dips it in the onions before eating.
For the Blue Cheese Fondue
  1. Heat oil in a small sauce pan on medium-low heat 2 minutes. Add garlic, pepper, and salt and stir briefly, making sure not to brown it. Add sherry and turn heat to high. Boil until sherry is reduced by half. Add cream and bring to a boil. Reduce heat to low and add cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until cream is creamy and thick. Turn off heat and add blue cheese. Stir until melted.
For the Crunchy Fried Onions
  1. Heat oil in a deep fryer or sauce pan to 325 degrees F. Peel onion and slice very thinly into rings using a mandoline slicer, a meat slicer, or a very sharp knife. Cover sliced onion with buttermilk and let sit 5 minutes. Strain onions, discarding buttermilk. Toss onion slices with flour in a bowl. Using a colander or strainer, shake off excess flour. Fry onions, stirring constantly, until well-browned and crispy. Cook the onions more than if you were making onion rings. When onions are crisp remove from oil and drain on a towel. Sprinkle with salt and pepper. When onions are cooled to room temperature, chop them finely with a knife and spread out on a plate.
For the Rosemary Gremolata
  1. Remove leaves from rosemary and parsley and discard stems. Chop all ingredients together with a very sharp knife until finely minced.
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