In the Netherlands, we eat our cauliflower with a cheese sauce. But did you know it works excellent with a grilled steak? That isn’t weird, it’s perfectly normal.
Especially with this skirt steak, cheese sauce is delicious. Let’s be honest. Cheese makes everything better.
- 1 whole Skirt steak
- ½ part fleur de sel (salt)
- ¼ part ground pepper
- ¼ part onion powder
- 1/8 part garlic powder
- ¼ part mustard powder
Garlic Parmesan cream sauce
- 100 grams of butter
- 2 tablespoons of flour
- 500ml chicken stock
- 1 tablespoon of rub
- 1 tablespoon of olive oil
- 2 cloves of garlic
- 1 tablespoon of finely chopped oregano
- ½ cup cooking cream
- 50 grams of Parmesan cheese, grated
- Mix up the dry rub and sprinkle it with a modest layer on the skirt steak. You don’t want to over-season it because it’s a thin steak.
- Fire up your grill and put on a pan. Melt the butter and then put in the flour. Whisk it into a roux.
- When the roux starts to brown you add the chicken stock and a tablespoon of the rub you made in step 1.
- While you keep stirring, you pour in the cooking creme. Then put in the pressed garlic, the Parmesan cheese, and finish it with some fresh oregano. Take the pan off the fire.
- Now grill the skirt steak while you keep flipping it, till it’s medium rare with a core temperature of 55°C (130F).
- Pour the cheese sauce in a bowl. Slice up the skirt steak against the grain and serve it while it’s hot.
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BBQ gear used
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