Tree Top


Grilled Skirt Steak with Tart Cherry Jam and Gorgonzola Cheese


Skirt steak

680 g skirt steak

8 g Kosher flake salt

5 g ground black pepper

18 g extra virgin olive oil

1 g granulated garlic

24 g fresh arugula

63 g ripe tomato, sliced

7 g red onion, sliced thin

12 g aged Balsamic vinegar

34 g Gorgonzola cheese, crumbled

43 g tart cherry jam (recipe below)

Tart Cherry Jam

128 g Tree Top 28° Brix Dark Sweet Cherry Puree

229 g crushed tomatoes

2.50 g ginger, grated

46 g white Balsamic vinegar

24.50 g sugar

3 g sea salt

56 g Ruby Port

fresh parsley



Grilled Skirt Steak

Heat Barbecue grill to medium-high.

Trim excess fat from skirt steak and cut into 4 equal portions.

Combine half the olive oil, 6 g salt, 1 tsp. pepper and garlic. Rub into the meat.

Cook steaks on each side for 3 minutes or until cooked to desired doneness. Remove from heat and let rest.

Toss arugula with remaining olive oil, vinegar, salt, pepper and place on serving plate. Top with shaved onion, sliced tomato and place steak at an angle. Top steak with warm cherry sauce and serve.

4 servings.

Tart Cherry Jam:

Combine all ingredients except parsley, in a small saucepan. Bring to a simmer for 15 minutes, stirring occasionally. Remove from heat and stir in finely chopped parsley.