Recipe · BBQ Religion
Skirt Steak with Blue Cheese Cream
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Adriano's cheese steak is a skirt steak trimmed of fat and silver skin, seasoned with Xtra Mojo, grilled hot over charcoal to about 54°C (130°F) inside, then covered with melted cream cheese and blue cheese and put back on the Weber until the cheese bubbles and colours. Slice it against the grain.
What is the best steak for a cheese steak?
Skirt. Adriano calls it so underrated: a thin, flavourful cut that cooks fast over hot coals. Trim most of the fat and silver skin from both sides first.
How long do you grill skirt steak?
Only minutes. Turn it every minute or so, or as Adriano says, about as long as it takes to drink a beer, and probe it: he aims for around 54°C (130°F).
What is in the blue cheese cream?
125 g of Philadelphia cream cheese and 50 g of blue cheese, melted together in a pan over the fire.
How do you slice skirt steak?
Cut it into pieces about two inches (5 cm) wide, then slice each piece across the grain.
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What you need
- 1 skirt steak
- Xtra Mojo, a good layer on both sides
- 125 g Philadelphia cream cheese
- 50 g blue cheese
- Lump charcoal
Method
- Trim most of the fat and silver skin from both sides of the skirt steak.
- Apply a good layer of Xtra Mojo on both sides and leave it for 10 minutes.
- Get a hot charcoal fire going.
- Grill the steak over the hot coals, turning every minute or so, and don't let it burn. Probe it: take it off at around 54°C (130°F).
- Rest it on a small wooden board or a wire rack.
- Melt the cream cheese and blue cheese together in a pan over the fire.
- Cover the steak with the cheese mixture and put it back under the Weber until the cheese bubbles and takes on colour.
- Cut it into pieces about two inches (5 cm) wide, then slice across the grain.
Read the video transcript
Hi, it's Adriano here from BRZ Food, and today we're going to cook a skirt steak with blue cheese cream. Start by going to your local butcher and asking for a nice piece of skirt steak.
Now we need to trim off most of the fat and silver skin from both sides of the skirt steak. Also, you're going to need a beer for this recipe.
Today I'm using my rub, Xtra Mojo. Xtra Mojo is a great all-purpose seasoning that goes with pretty much anything, and it's great with this dish. Apply a good layer on both sides and leave it for 10 minutes.
Let's get a hot barbecue going. I'm using the Weber Go-Anywhere filled with Heat Beads lump charcoal. Place your steak over the hot coals, turning every minute or so, or as long as it takes you to drink a beer. You might need to flip it a couple of times. Make sure it doesn't burn: it all depends on how hot your barbecue is. It's a good idea to probe it and check your meat is around 130 degrees Fahrenheit.
Now take it off the barbecue and rest it on a small wooden chopping board or a wire rack. Now we're going to mix 125 grams of Philadelphia cream cheese and 50 grams of blue cheese, heating it in a pan over the fire until melted.
Make sure you cover the steak with the cheese mixture. Now here's the trick: place the steak back under the Weber until the cheese is nicely grilled. You're going to see it bubbling away. It's ready when you get a nice colour on the cheese.
Pull it out from the barbecue and cut two inch slices, then cut across the grain. Skirt steak is so underrated, and this dish will blow your mind!
Why this works
Originally developed for steak, Xtra Mojo combines a fine texture with a savoury garlic-and-spice profile. Adriano has used it in his documented steak competition results.
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