Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naan

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Friday  night’s dinner is one of these typical dishes that are only concocted when the hunger for a BIG dinner is already gnawing in our gut’s and nothing small and simple will satisfy the hunger disturbed imagination of what the next meal must be like. So here we go, a dinner that will satisfy even the biggest craving for hearty food 🙂
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Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naan

Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naan

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Ingredient’s :

Skirt steak,   marinated overnight in soy sauce, sriracha, & garlic paste
Naan,   (substitute with bread of your choice)
Asparagus spears,  (white or green, depending on availability and your preference), buttered and seasoned with kosher salt and cayenne pepper
Tomatoes,   sliced thick, seasoned with kosher salt and cayenne pepper
Scallions,   buttered and seasoned with kosher salt and cayenne pepper
Asiago cheese,   finely grated
Gorgonzola cheese,   crumbled
Kosher salt,
Peanut oil,

Method :

Season steak with kosher salt, dust with a mixture of ap flour, cornstarch, cayene and garlic powder , saute in oil until bloody rare (or your preference. (See note below). Place naan on a baking rack. Top with steak. Sprinkle with asiago. Top with tomato. Sprinkle with asiago . Top with asparagus. Top with gorgonzola. Top with scallions. Broil until gorgonzola is melted and get’s a few golden spots. Remove from broiler, sprinkle with chili flakes. Enjoy a great meal ! 🙂

Note :
Remember the carry-over heat and the step of gratinating. Both will further cook your steak. Since I like most of my beef and lamb steaks to be medium rare, I removed it at bloody rare. By the time it was gratinated and ready to eat, it was a perfect medium rare.

Bon Appetit   Life is Good !
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