Serve this juicy steak with creamy blue cheese sauce.


  • 1/4 cup (60ml) olive oil
  • 1 tablespoon gluten-free Worcestershire sauce
  • 2 garlic cloves, crushed
  • 1/4 cup (60ml) dry red wine
  • 1 tablespoon chopped thyme leaves
  • 1kg piece skirt steak
  • 100ml thin cream
  • 250g gorgonzola dolce*
  • 1 teaspoon horseradish cream
  • 1 tablespoon chopped flat-leaf parsley
  • Roast vegetables (such as potato and tomato) or rocket salad, to serve


  1. Combine oil, Worcestershire sauce, garlic, wine and thyme in a bowl. Season with salt and pepper. Add the beef and toss to coat. Marinate for 30 minutes.
  2. Heat a chargrill pan or barbecue over medium-high heat. When hot, cook the steak for 4-5 minutes each side for medium-rare (skirt steak can become tough if overcooked). Remove from the chargrill and cover loosely with foil, then set aside for 5 minutes to rest.
  3. Place cream, cheese and horseradish cream in a pan over very low heat, and stir until cheese just melts. Stir in parsley.
  4. Slice beef against the grain into 1cm-thick slices. Serve with sauce, and roast vegetables or salad, if desired.