SKIRT STEAK WITH PORK WINE SYRUP AND SMOKED WALNUT-CRUSTED GOAT CHEESE

(From Gastro Grilling by Ted Reader)

Makes: 4 servings 1 + 1 cups (500 mL) port 11/2 lb (625 g) skirt steaks, trimmed of silver skin

3 tbsp (45 mL) brown sugar 1 tbsp (15 mL) grainy mustard 4 cloves garlic, minced

2 tbsp (30 mL) chopped fresh oregano

Drizzle of olive oil Freshly ground black pepper to taste

1/2 cup (125 mL) panko breadcrumbs

1/2 cup (125 mL) crushed walnuts

2 tbsp (30 mL) chopped fresh parsley

9 oz (250 g) soft goat’s cheese Salt and pepper to taste

1. Bring to boil, a cup (250 mL) of port in a small saucepan. Reduce heat and simmer for 10 to 15 minutes until it reduces in volume by about three-quarters, leaving you with a port wine syrup. Set aside, keeping warm.

2. Lay the skirt steaks onto a flat work surface. Pat dry with paper towels. Press a Jaccard (tool with sharp-edge blades) up and down the steak so it pierces through the meat. Flip the steak and do it again. Then repeat the process.

3. In a bowl, combine another cup (250 mL) of port, brown sugar, grainy mustard, garlic and oregano. Drizzle in a little oil and season with a little black pepper. Pour over the steaks and marinate for at least 30 minutes. Remove steaks from marinade, discarding leftover marinade.

4. In a bowl, combine the breadcrumbs, walnuts and parsley. Set aside. Divide the goat’s cheese into eight equal parts. Shape into 1-inch (2.5 cm) thick discs and roll the goat cheese in nut mixture, pressing firmly so it adheres. Place in refrigerator to rest.

5. Season steak and grill at 550 to 560 F to your liking, basting with reserved syrup. Remove from grill and rest.

6. Place cheese medallions on grilling plank and heat up for 8 to 10 minutes, then set aside, keeping warm. Cut steak into four portions and serve with goat’s cheese.