Grilled Steak With Blue Cheese Potatoes
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Martha Stewart Living, August 2005
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 3 cloves garlic, coarsely chopped
- 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
- 1/4 cup plus 2 tablespoons Worcestershire sauce
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 1 3/4 pounds skirt steak
- 1 1/2 pounds small red potatoes
- Coarse salt
- 3 ounces blue cheese, crumbled
Directions
- Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
- Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
- Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.
My husband doesn't like blue cheese so I used Boursin instead. Excellent!!!
The marinade is delicious, definately recommend this. Easy to make too.
Excellent! And very easy to make. Great for having friends over as you can do most of the work ahead of time and just put it on the grill for 5 mnutes when you are ready to eat!
This is very, very good.
Sensational ! I used fresh rosemary from the garden and the aroma was heavenly !