Grilled Skirt Steak with Tart Cherry Jam and Gorgonzola Cheese
- 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.
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.