Grilled Skirt Steak with Blue Cheese and Fingerlings | Garden Salad

Prep time: 30 minutes Marinate time: 15 minutes or up to overnight Cook time: 10 minutes

per serving: 504 calories; 37 grams protein; 31 grams total fat; 2 grams fiber; 12 grams saturated fat; 18 grams carbohydrates; 107 mgs cholesterol; 520 mgs sodium; 13 WW points plus

Simple Gourmet Morning Prep

Grilled Skirt Steak with Blue Cheese and Fingerlings


1 teaspoon garlic, minced

3 tablespoons fresh rosemary (can use dried) coarsely chopped, plus sprigs for garnish

1/3 cup Worcestershire sauce

2 tablespoons olive oil plus more for brushing

coarse salt and freshly ground pepper, to taste

1.25 pounds skirt steak (can sub flank steak)

1.5 pounds small fingerling potatoes (can sub small new potatoes) halved

1/2 cup crumbled blue cheese


Preheat grill to high.
Stir garlic, rosemary, Worcestershire sauce, and oil in a shallow dish; season with salt and pepper to taste. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate in the refrigerator, turning once, 15 minutes or up to overnight. Cover if marinating more than 30 minutes.
Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just barely tender, about 1015 minutes. Drain; let cool slightly. Brush lightly with oil; season with salt and pepper.
Grill over direct high heat until cooked to desired doneness, 5-7 minutes for medium rare, turning once. The internal temp for medium-rare is 145 degrees. Set aside.
Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among plates. Serve garnished with rosemary sprigs.

Garden Salad


1/2 head Romaine lettuce torn

1/4 red onion chopped

1 6-ounce jar artichoke hearts (oil packed) drained

1 avocado peeled, seeded and chopped

1/4 cup prepared balsamic vinaigrette dressing

1/4 cup crumbled feta cheese


In a salad bowl, add the lettuce, red onion, artichoke hearts, and avocado. Toss with enough dressing to coat. To serve, place in individual bowls and sprinkle with crumbled feta cheese.