Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon Recipe

Ingredients

Contains: milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup dry red wine
• 3 medium garlic cloves, finely chopped
• 1 tablespoon freshly ground black pepper
• 2 teaspoons kosher salt
• 1 pound skirt steak, cut widthwise into 2 or 3 pieces
• 4 (10-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
• 8 ounces cremini mushrooms, cleaned and stems removed
• 1/2 medium red onion, halved again and layers separated
• Vegetable oil, for coating the vegetables and grill
• 2 tablespoons Worcestershire sauce
• Kosher salt
• Freshly ground black pepper
• 4 slices bacon
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 2 teaspoons finely chopped Italian parsley leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the wooden skewers in water for 30 minutes so they do not burn on the grill.

2. In a bowl, whisk the red wine, chopped garlic, 1 tablespoon black pepper, 2 teaspoons kosher salt and Worcestershire sauce. Add the steak pieces, turn to coat, cover and refrigerate for 2 to 3 hours.

3. Cook the bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Drain on paper towels, then crumble.

4. Toss the mushrooms and red onion layers with a little vegetable oil, kosher salt and black pepper. Season lightly.

5. Heat the grill to medium-high, about 425°F (218°C), and oil the grates. Thread the steak and vegetables onto the skewers, shaking off excess marinade.

6. Grill the skewers, turning every 4 to 5 minutes, until the steak reaches 145°F (63°C) and the mushrooms and onion are tender and charred, about 12 to 15 minutes.

7. Transfer to a plate and rest the steak for 3 minutes. Sprinkle with the crumbled blue cheese, crumbled bacon and chopped parsley before serving.