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GRILLED PESTO-MARINATED SKIRT STEAK with BLUE CHEESE FONDUE

A well-marbled cut, like skirt steak, makes for a juicy and full-flavored grilled steak that cooks quickly.  The Blue Cheese (or Cambozola, or Gorgonzola, or…) should be made right before serving, as the sauce separates easily.  Dip apples or potato chips in the fondue for the ultimate in “fabulous food”!

2 to 2 1/2 pounds skirt steak
2 cups homemade or store-bought pesto
Salt and freshly ground black pepper
Blue Cheese Fondue (recipe follows)

Place the steak and pesto in a resealable plastic bag and marinate in the fridge at least 4 hours or up to overnight. 

Heat the BBQ or stovetop grill to high.

While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper. 

Grill the steaks, turning over once and moving around to avoid flare-ups, about 6 to 8 minutes for medium-rare.  Remove the steaks from the grill and allow then to rest for 5 minutes before slicing into thin diagonal strips.

Serves 6
 

BLUE CHEESE FONDUE

2 cups heavy cream
6 ounces Cambozola blue cheese, crumbled, or other blue cheese
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley

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GRILLED PRIME RIB with RED-EYE BOURBON SAUCE

4 pound Prime Rib (bone-in)
Chef Jamie’s Brown Sugar Cracked Pepper Spice Rub
    (available at http://www.hsn.com)
or 1 recipe All-Purpose BBQ Spice Rub
(see below)

Rub the meat generously with the Spice Rub, coating all surfaces. Refrigerate the Prime Rib overnight before grilling.  

Remove the meat from the fridge and allow the roast to stand at room temperature 45 minutes before grilling.

Preheat the grill to high, then turn down the barbecue to low heat.  Place a disposable metal pan underneath the roast, beneath the grates, to catch the drippings while cooking.  Place the Prime Rib on the grill and cook over indirect medium heat for about  2 hours.  The internal temperature for a medium-rare roast is 120°F while still cooking.  Remove the roast from the grill, along with the pan of drippings, and place the roast in the pan to rest.  Let the Prime Rib stand for 20 minutes before carving.  While the roast is resting, make the sauce.

RED EYE BOURBON SAUCE

2 tablespoons olive oil
1 shallot, finely minced
1 cup beef broth
1 cup leftover morning coffee
Strained drippings from the pan
2 tablespoons arrowroot
2 tablespoons heavy cream
2 tablespoons Bourbon
Salt and pepper

Heat the olive oil in a saucepan and sauté the shallot until translucent.  Add the beef broth and coffee and bring to a simmer.  Cook until reduced by one-third.  When the roast is rested and all the juices have accumulated in the pan, skim the fat off the top and strain the juices through a fine mesh strainer.  (You should have about 1/4 cup).  Add the arrowroot to the strained drippings and  blend thoroughly to make a "slurry”.  Add the slurry to the sauce, stirring constantly until the sauce returns to a simmer and begins to thicken.  Add the cream and Bourbon and season with salt and pepper to taste.  Serve the Sauce with the Prime Rib.

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