Recipe created by Chad Hendrickson, Executive Chef, The Hess Collection. Enjoy with Hess Collection 19 Block Cuvée 2006.
The layers in our Hess Collection 19 Block Cuvée complement the many layers of flavor within this dish. The full-bodied wine with its prominent red cherry and raspberry flavors enhance the freshness of the herbs while the elegant tannins complement the hearty beef and blue cheese flavors.
Ingredients: Skirt Steak
- 1 lb.Skirt steak, cleaned, defatted
- ½ Tbsp. Thyme, chopped
- ½;Oregano, chopped
- ½ Tbsp. Sage, chopped
- ½ Tbsp. Garlic, chopped
- 2 Tbsp.Extra virgin olive oil
- To taste Salt and Pepper
Ingredients: Point Reyes Blue Cheese & Onion Relish
Directions:
Method for Skirt Steak: Season the skirt steak with salt and pepper. Set aside. Combine the herbs, garlic, and olive oil in a bowl. Add the steak and toss to coat with the herbs. Set aside for 4 hours.
Method for the Sweet Onion Relish: Heat a sauté pan over high; add the oil and onions, season with salt and pepper. Let cook stirring periodically until caramelized. Adjust seasonings and keep warm.
Grill the skirt steak to desired doneness. Let rest for 5 minutes, and then slice ¼" thick on a bias (against the grain). Fan the steak on a plate.
Heat the onions over medium until warm, toss in the crumbled blue cheese and chives. Place on top of the skirt steak. Drizzle the balsamic reduction around the plate.
Pair with your favorite sautéed vegetable like asparagus.
Enjoy with a glass of 2006 Hess Collection 19 Block Cuvée. Cheers!
- 1 oz. Extra virgin olive oil
- 1 Sweet onions, small dice
- ½ cup Pt. Reyes Blue cheese, crumbled
- 1 Tbsp Chives, sliced ¼" bias
- 1 Tbsp. Balsamic Vinegar Reduction
- To taste Salt and Pepper
Directions:
Method for Skirt Steak: Season the skirt steak with salt and pepper. Set aside. Combine the herbs, garlic, and olive oil in a bowl. Add the steak and toss to coat with the herbs. Set aside for 4 hours.
Method for the Sweet Onion Relish: Heat a sauté pan over high; add the oil and onions, season with salt and pepper. Let cook stirring periodically until caramelized. Adjust seasonings and keep warm.
Grill the skirt steak to desired doneness. Let rest for 5 minutes, and then slice ¼" thick on a bias (against the grain). Fan the steak on a plate.
Heat the onions over medium until warm, toss in the crumbled blue cheese and chives. Place on top of the skirt steak. Drizzle the balsamic reduction around the plate.
Pair with your favorite sautéed vegetable like asparagus.
Enjoy with a glass of 2006 Hess Collection 19 Block Cuvée. Cheers!
Great guide, I'm already hungry and thinking about my next meal...