Balsamic Skirt Steak with Nectarines, Cherries & Gorgonzola Cheese
A light honey dressing complements this savory steak marinade with juicy stone fruit topped with piquant gorgonzola cheese.
Ingredients
1 to 1 ½poundskirt steak or other thin steak such as Hanger steak or flank steak
¼cupolive oil
¼cupbalsamic vinegar
2tablespoonsorange juice
1pinchchili flakes
2clovesgarlicsliced
1tablespoonfresh rosemary leaves
1tablespoonhoney
kosher salt and freshly ground black pepper
1nectarinepit removed and sliced
6-8cupsbaby salad greens
20-25cherriespitted
½cucumberthinly sliced
¼small red onionthinly sliced
½cupgorgonzola or cambazola cheese
dressing
½cupfruity olive oil
2tablespoonswhite balsamic vinegar
1 ½tablespoonshoney
pinchkosher salt
1tablespoonor more of fresh tarragon sprigs
Instructions
Mix olive oil, vinegar, orange juice, chili flakes, garlic, rosemary and honey in a bowl and pour into a large Ziploc freezer bag. Add skirt steak to bag, wrap tightly or lay bag flat so marinade covers steak and let sit at room temperature for 30 minutes or up to 4 hours in the refrigerator.
Meanwhile make dressing by combining all ingredients in a bowl and mix well.
Prepare charcoal grill and bring temperature to medium high. Remove steak from bag and discard marinade. Cook steak for 3-5 minutes each side depending on your preference of doneness. Rest steak for 5 minutes before slicing.
Assemble salad greens on plates with nectarines, cherries, cucumbers, red onion and cheese and top with sliced steak and top with dressing.