Grilled Skirt Steak with Gorgonzola Sauce (gluten free)

Skirt steak is wonderful in a steak and kidney casserole; however did you know that Galloway Skirt Steak can also be grilled?


Serves 6

  • ¼ cup olive oil
  • 1 tbl Worcestershire sauce
  • 2 garlic cloves, crushed
  • ¼ cup (60ml) dry red wine
  • 1tbs chopped thyme leaves
  • 1kg piece of skirt steak
  • 100ml thin cream
  • 250gm gorgonzola dolce
  • 1tsp horseradish cream
  • 1tbs chopped flat-leaf parsley 


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