Steak with Thyme, Shallots, and Goat Cheese
About this Recipe
This is a take-off from a French combo of thyme and shallots, this makes for a great marinade for grilled beef and when you combine it with some sliced tomatoes, it is a meal fit for a king.
As you know shallots, onions and garlic are a part of the onion family, they each have their own distinct flavor profiles. I like the shallots for this recipe as it’s a subtle kiss of onion flavor that allows the steak and goat cheese to take center stage.
The Marinade:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 3 shallots, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme leaves or 2 teaspoons of dried thyme
- 1 1/2 teaspoons kosher salt
- 3 pounds sirloin tips, left long, thin strips, or a top blade steak, trimmed of the fat and cut int 1 1/4 inch cubes
- 1/2 teaspoon fresh ground black pepper
- 6 tablespoons crumbled goat cheese
Step 1
Place the olive oil, vinegar, shallots, garlic, thyme and 1/2 teaspoon of the salt in a 4 quart, non-reactive bowl and mix until all are well combined.
Step 2
Add the beef to the bowl and mix until it has completely been immersed into the marinade. You can, however, use a large resealable plastic bag and transfer this mixture into it. Refrigerate this mixture for at least 4 hours and no longer 8 hours.
Step 3
Prepare your grill. If you are using a charcoal grill, allow them to get glowing red, this should take about 15-20 minutes, cover with the grate. After about 5 minutes, use a wire brush to clean the grate. When the coals have achieved pale-grey ash and you can place your 5-6 inches above the grate, your coals are ready.
Step 4
Remove as much of the marinade as you can from the beef. Skewer the beef by threading it onto skewers and sprinkle the sides with the remaining salt and pepper.
Step 5
Place the kebobs on the grate and allow to grill, turn every 1 to 1 1/2 minutes, until the beef has deeply browned on the outside and is still rare inside (warm red center), this should take 8 to 10 minutes total. Transfer the beef to a serving platter and serve immediately, crumble the goat cheese over top to garnish.
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