Ingredients Jump to Instructions ↓

  1. 1 1/2 pound skirt steak , cut lengthwise into 1/2-inch slices, room temperature

  2. 2 cups jarred pesto Gray salt and freshly ground black pepper

  3. 1 tablespoon unsalted butter

  4. 1 1/2 teaspoons finely chopped fresh thyme leaves

  5. 1 teaspoon minced garlic

  6. 2 cups heavy cream

  7. 1/2 pound Cambozola blue cheese, crumbled, or other blue cheese

  8. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Blue Cheese Fondue, recipe follows Soak 15 wooden skewers in cold water for 30 minutes. Heat the grill . Thread the meat onto skewers, season with salt and pepper, and coat with the pesto . Grill to desired doneness. You can also cook the meat to medium rare then finish it off in the oven just before the party. Cook's note: Have the butcher slice the skirt steak for you. Serve cooked meat skewered into a loaf of bread for a fun presentation next to the Blue Cheese Fondue. Other garnishes (like apple , etc.) can be arranged stabbed into the loaf as well. In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream , raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer . Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.


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