Grilled Pesto Marinated Skirt Steak With Blue Cheese Fondue Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1414
FAT
469%
CHOL
200%
SOD
74%

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Ingredients for 6 servings

1 1/2 teaspoons finely chopped fresh thyme leaves

1/2 pound Cambozola blue cheese, crumbled, or other blue cheese

2 cups jarred pesto

1 teaspoon minced garlic

1/4 teaspoon freshly ground black pepper

2 cups heavy cream

1 tablespoon unsalted butter

1 1/2 pound skirt steak, cut lengthwise into 1/2-inch slices, room temperature

Gray salt and freshly ground black pepper

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