Grilled Skirt Steak Arugula Salad with Gorgonzola Fonduta Sauce
The Italian version of a fondue, or cheese sauce, fonduta is not only fun to say, but it derives from the verb “to melt." What better compliment than tangy blue cheese crumbles as the base of this sauce layered atop the charred slices of juicy skirt steak. Serving the steak slices and cheese sauce over some peppery baby arugula adds some crunch, along with balancing out the rich indulgence of this satisfying sauce. Serves 4
1 pound skirt steak
Salt and pepper, to taste
2 tablespoons butter
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 cup white wine
1 cup heavy cream
1 cup Gorgonzola crumbles, or your favorite blue cheese
1/2 cup olive oil, for the dressing
3 tablespoons lemon juice, for the dressing
2 bunches arugula, trimmed and washed
Light a charcoal grill or turn a gas grill to medium-high heat.
Sprinkle both sides of the skirt steak with salt and pepper. Grill the steak for 2 minutes on each side for medium rare. Transfer to a plate, and cover with foil to allow the steak to rest and keep warm.
Meanwhile, begin to make the sauce. In a saucepan over medium heat, add the butter, shallot, and garlic. Cook, stirring occasionally, for 3 minutes.
Add the white wine, bring to a boil, and reduce to a simmer until wine is reduced by half, about 10 minutes.
Pour the cream slowly into the saucepan, stirring to combine. Bring to a simmer and reduce the cream by half, for 8 minutes.
Remove the cream mixture from the heat, and add the blue cheese crumbles, stirring just until combined. Set aside.
In a large bowl, whisk the olive oil and lemon juice together. Add the arugula leaves, and toss gently to coat all of the greens.
Thinly slice the steak, and set slices over the arugula salad. Spoon the blue cheese sauce over the steak slices, and season with more salt and pepper, then serve.