Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon
- 1/2 cup dry red wine
- 3 medium garlic cloves, finely chopped
- 1 tablespoon freshly ground black pepper
- 2 teaspoons kosher salt
- 1 pound skirt steak, cut widthwise into 2 or 3 pieces
- 4 (10-inch) wooden or metal skewers (soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)
- 8 ounces cremini mushrooms, cleaned and stems removed
- 1/2 medium red onion, halved again and layers separated
- Vegetable oil, for coating the vegetables and grill
- 2 tablespoons Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 4 slices bacon
- 1 ounce blue cheese, crumbled (about 1/4 cup)
- 2 teaspoons finely chopped Italian parsley leaves
- Produce
- Cremini mushrooms (8 ounces)
- Italian parsley, leaves (2 teaspoons)
- Red onion, medium (1/2)
- Meat
- Bacon (4 slices)
- Skirt steak (1 pound)
- Condiments
- Worcestershire sauce (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1 tablespoon)
- Black pepper, Freshly ground (1)
- Garlic cloves, medium (3)
- Kosher salt (2 teaspoons)
- Kosher salt (1)
- Vegetable oil (1)
- Dairy
- Blue cheese (1 ounce)
- Beer, Wine & Liquor
- Red wine, dry (1/2 cup)
- Other
- 4 (10-inch) wooden or metal skewers (soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published July 18, 2011 (1 year ago).
19 people saved this recipe.
