Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon

Gluten Free
Health score
16%
Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon
180 min.
4
472kcal

Suggestions


Indulge in a culinary delight with our Grilled Skirt Steak with Mushrooms, Blue Cheese, and Bacon—a dish that perfectly balances rich flavors and satisfying textures. This gluten-free recipe is not only a feast for the senses but also a fantastic choice for any meal, whether it’s a hearty lunch or a sumptuous dinner. With a preparation time of just 180 minutes, you can impress your family and friends with a gourmet experience right in your own backyard.

The star of this dish is the tender skirt steak, marinated to perfection and grilled to a juicy medium-rare. As it cooks, the savory aroma of bacon wafts through the air, promising a mouthwatering experience. Complementing the steak are skewers of charred cremini mushrooms and sweet red onions, brushed with Worcestershire sauce for an extra layer of flavor. The finishing touch is a decadent mixture of crumbled blue cheese and crispy bacon, adding a creamy richness that elevates the entire dish.

Perfect for gatherings or a cozy dinner at home, this recipe serves four and is sure to satisfy even the most discerning palates. With a caloric breakdown that highlights its protein-packed goodness, this dish is as nutritious as it is delicious. So fire up the grill and get ready to savor every bite of this exquisite meal!

Ingredients

  • slices bacon 
  • servings pepper black freshly ground
  • 0.3 cup cheese blue crumbled
  • ounces crimini mushrooms cleaned
  • 0.5 cup wine dry red
  • medium garlic clove finely chopped
  • servings kosher salt 
  • teaspoons flat parsley italian finely chopped
  • 0.5 medium onion red separated halved
  • pound skirt steak 
  • servings vegetable oil for coating the vegetables and grill
  • tablespoons worcestershire sauce 

Equipment

  • bowl
  • baking sheet
  • paper towels
  • whisk
  • baking pan
  • grill
  • aluminum foil
  • skewers
  • cutting board

Directions

  1. Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine.
  2. Heat an outdoor grill to high (about 450°F to 550°F).Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces.
  3. Brush the mushrooms and onions all over with vegetable oil. Then brush the mushrooms all over with a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire sauce aside. Season the onion skewers with salt and pepper; set aside.Rub the grill grates with a towel dipped in vegetable oil.
  4. Place the bacon flat on the grill, cover the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total.
  5. Remove to a medium bowl to cool, then crumble and set aside.
  6. Place the mushroom and onion skewers on the grill and cover the grill. Cook, brushing the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.)
  7. Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.
  8. Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the grill grates again with oil.
  9. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total.
  10. Remove to a cutting board and let rest while you finish the topping.
  11. Remove the mushrooms and onions from the skewers.
  12. Cut the mushrooms into quarters and add to the bowl with the bacon. Coarsely chop the onions and add them to the bowl.
  13. Add the blue cheese and parsley and stir to combine. Taste and season with salt and pepper as needed.Slice the skirt steak and serve with the topping.

Nutrition Facts

Calories472kcal
Protein27.06%
Fat66.43%
Carbs6.51%

Properties

Glycemic Index
37
Glycemic Load
0.56
Inflammation Score
-4
Nutrition Score
21.505652277366%

Flavonoids

Petunidin
1mg
Delphinidin
1.25mg
Malvidin
7.87mg
Peonidin
0.56mg
Catechin
2.31mg
Epicatechin
3.2mg
Apigenin
0.11mg
Luteolin
0.02mg
Isorhamnetin
0.69mg
Kaempferol
0.1mg
Myricetin
0.13mg
Quercetin
3mg

Nutrients percent of daily need

Calories:471.82kcal
23.59%
Fat:33.64g
51.76%
Saturated Fat:9.79g
61.19%
Carbohydrates:7.43g
2.48%
Net Carbohydrates:6.78g
2.46%
Sugar:2.47g
2.75%
Cholesterol:92.29mg
30.76%
Sodium:626.19mg
27.23%
Alcohol:3.15g
100%
Alcohol %:1.48%
100%
Protein:30.83g
61.66%
Selenium:45.77µg
65.39%
Zinc:8.48mg
56.52%
Vitamin B3:9.65mg
48.27%
Vitamin B12:2.68µg
44.75%
Vitamin B2:0.71mg
41.66%
Vitamin B6:0.67mg
33.65%
Phosphorus:319.72mg
31.97%
Vitamin K:28.81µg
27.44%
Potassium:749.04mg
21.4%
Copper:0.42mg
21.04%
Vitamin B5:1.81mg
18.08%
Iron:2.87mg
15.97%
Vitamin B1:0.2mg
13.47%
Manganese:0.25mg
12.33%
Magnesium:37.87mg
9.47%
Vitamin E:1.39mg
9.28%
Calcium:79.62mg
7.96%
Folate:24.07µg
6.02%
Vitamin C:2.89mg
3.5%
Fiber:0.65g
2.59%
Vitamin D:0.3µg
2%
Vitamin A:93.54IU
1.87%
Source:Chow