culinary review
Recipes ┬╗ Beef

Marinated Skirt Steak with Blue Cheese Sauce & Couscous

Last Modified: 05/07/10
First Published: 05/06/10
Views: 1043
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Views: 1043

skirt steak


To cut a cooked piece of meat up thinly and marinate it is a wonderful way to use yesterday's steak or roast and turn it into something extraordinary. The great thing with this method is you can really vary the marinade completely and get different flavors (try an Asiatic touch for example) – plus it will turn the most dry and boring piece of meat into something truly delicious. You can really use any type of meat here – ideally of course a tenderloin, or something like a flank steak or skirt steak would be nice. Beef is excellent, however if you have some leftover pork or chicken, then you can use this method with that meat as well.

Here we have made a nice meal with marinated leftover skirt steak which we serve with a cool blue cheese sauce and couscous with vegetables. This method is also great if you're serving many people or having a buffet, since you can make the meat go further, and you can also prepare big platters of this in advance and leave in the fridge. You can really serve marinated meat either cold, room temperature or warm, so it's very versatile.


For the meat:

  • A nice piece of cooked meat (tenderloin, skirtsteak, flank teak etc...) Preferably not overcooked, but
  • pink in the center.
  • 1 tbsp grainy mustard
  • 1 garlic clove, minced
  • 2 tbsps balsamic vinegar
  • 1 tsp Worcester sauce
  • 4 tbsps olive oil
  • fresh herbs
  • salt pepper
  • aged cheese

Bluecheese sauce

  • A nice chunk of blucheese
  • 2 cups sour cream
  • 1 garlic clove, minced
  • salt and pepper


  • 2 cups couscous
  • 2 cups water
  • 1 teaspoon salt
  • Variety of vegetables on hand (peas, kale, onion etc...)



Whisk all the ingredients for the dressing together: mustard, garlic, vinegar, Worcester, olive oil, herbs and salt and pepper. Let sit for a little while. Slice the meat very thinly against the grain. Distribute the meat on a big platter, try to get everything in one layer. Then spoon over the vinaigrette evenly over the meat. Finish off with some aged cheese on top such as Parmesan or Asiago.


Heat up the water for the couscous, add salt. Pour the hot water of the couscous is a big bowl. Cover with plastic wrap. Cook any vegetables which you would like to add to the couscous.

Cut the blue cheese up and mix with the sour cream and garlic. Taste with salt and pepper and perhaps some lemon.

Serve together. Perfect on a warm summer day.