Hey everybody welcome back for another episode here at T-Roy Cooks. I appreciate your joining me once again We're gonna be grilling out back tonight. I got a skirt steak We're gonna fire up on the grill and I've also got some gochanzola cheese We're gonna make a nice gochanzola cheesy creamy sauce to go over some feta chini noodles with a skirt steak Should be a fantastic meal and the skirt steak was provided by low bills of New York. This is USDA Prime folks Again, it doesn't get any better Promise you right we're gonna put this skirt steak in some marinade and this is a new product from low bells of New York This is their New York marinade folks brand new product. Y'all go check it out low bells dot com I'll put a link in the description box below. I had this on some flank steak earlier in the week and I'm here to tell you this stuff really rocks Mmm, you won't find this on your store shelves folks only at low bells dot com and You may ask what's in it. I'll tell you what's in it. It's got some pineapple juice first ingredient So you know it's gonna be a fantastic marinade. Okay, it's also got some molasses for a little sweet, okay? Got the little salt in there to balance everything out with the flavoring. It's got some ketchup in there It's got Worcestershire sauce in there Let's see what else we've got some Chili pepper extract. It's got some spices, of course, and it's got some dried garlic Got black pepper and red pepper again, very simple marinade. All right, all natural no preservatives None of the stuff is bad for you. No artificial colors or anything like that. This is excellent marinade I'll go check it out low bells dot com. I'm gonna marinate this skirt steak for a couple hours in the fridge and when we're ready to grill it up I'll meet you right back Hey everybody we're back. The skirt steak has been marinating for a couple hours I got a little salt and freshly ground black pepper in here We're just gonna hit I've already hit the first side and now we're hitting the second side with a little salt pepper Okay, and then we're gonna put this on the grill and I've also got a anterhyron pepper back there And we're gonna roast that up as well. So put these on my grill. Got my grill fired up screaming hot Oh, and this was one long piece of skirt steak. I cut it into make it a little bit easier for me Just gonna put it right over here Back like that We got our second piece going on too. There we go Still this one's ready Yeah, this one's ready to flip So when your meat comes loose Easily off of the grate would be that means it's ready to flip This should be too much longer here Peace stuff right here. Let's give it just a second longer There we go There we go, and that's probably been two minutes or so We're gonna let it go another couple of minutes and I am cooking it with a lid open like this So a couple of minutes and we'll pull it off and Tint it with some tin foil Finish cooking the pepper and then we'll go inside and make the vorgansola cream sauce and noodles All right, everybody the meat is resting I pulled off that anaheim pepper now we're getting ready to make this gorgonzola Cream sauce. It's real simple gorgonzola cheese. All right get the crumble if you can't find the block. That's fine Got four tablespoons of salted butter. I've got one shallot minced. I'm gonna use some baby bella mushrooms right here in the back Got some heavy whipping cream And some fresh crown fresh ground black pepper All right, and All I'm gonna do is just cube this up pretty good Probably use about half of this block here Maybe enough Okay, all right now let's move you over to the stove. Let's get the cooking the butter is going in Muffins down real quick We're gonna throw in the shallot And we just come up sweat these down for a couple of minutes. We'll be right back All right, again, we're gonna throw in some of these mushrooms now Got some hunk and mushrooms in there can Yeah Should have cut them down. Yeah, you know it I'm almost like teenagers All right folks, I think my mushrooms and my shallots are about ready time to go ahead and add in heavy cream I'm just gonna add all of this in there This can lacks a creamy sauce You can just stir this in we're gonna cook this down a little bit let it thicken up reduce it a little bit and We'll be right back My sauce is reduced down by about third or so and this is that pepper then a high pepper that I roasted on the grill grilled it up Just chopped it up real fine. I'm gonna throw that in there give it a little bit of extra heat Okay, and also at this time I'm going to turn the heat down to really really low Got the heat down turned down to like a number two and I'm gonna start putting in This is gonna choose That's gonna help thicken this up pretty good Here we go And just stir this until everything gets incorporated We'll meet you back here when the sauce is done. Oh, we've got black pepper. I got to put some black pepper in there too You don't want to put salt in here because that Gorgonzola cheese has plenty of salt in it So just fresh crack black pepper going in Now again just continually stir this on low heat Till the cheese melts and you're also be ready It's time to cut us up some of this skirt steak check that out. I don't know the fine All right, so the grains running this away. So I need to cut across the grain And what I'm gonna do is just cut these into thirds That's Say I look pretty nice Okay Again, we're just going to Go at a angle I'm gonna go for a little thicker slices Because we're using this on a pasta dish I That we're all playing it up put a little fresh parsley on there Now we're going home a little bit of fresh original Right there There you go It is best taste All right, everybody let's taste this that's what it looks like Sure smells fine with that Gorgonzola sauce on there Hmm That's good Karen it's rich it is really rich This is really good folks Hope you'll give this dish a try It is really rich with that heavy cream in there though, but man, this is really good No, but it's good. It's just real rich Folks, I appreciate your joining me once again here at tearoid cooks and I hope you share the video when you do Please tell all your friends tearoid cooks responsibly I'll see you all next time. Rep it up babe. I'm ready. Oh later