Garden Hearts^® Skirt Steak Gorgonzola

MARINADE (PREPARED ONE DAY BEFORE)

• 3/4 cup soy sauce
• 3 tbsp brown sugar
• 3 tbsp lemon juice
• 3 tbsp honey
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 onion, minced
• 1 tsp ground ginger
• 1/2 tsp black pepper

DRESSING

• 6 slices bacon
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup ultra-fine granulated sugar
• 1 tsp kosher salt
• 3 garlic cloves, minced
• 8 oz Gorgonzola cheese, crumbled

METHOD

1. Place marinade ingredients in a mixing bowl and stir well.
2. Pour the marinade into a sealable, large freezer bag, add the skirt steaks one by one and coat with marinade. Then squeeze out all excess air and seal the bag. Massage the bag before placing flat in the refrigerator overnight.
3. Cut one inch from the base of the Garden Hearts Petites, rinse under cold, running water and let air-dry. Cut lengthwise into quarters and chill.
4. To make the dressing, place bacon in a large skillet and cook over medium heat until evenly browned on both sides (about 6 minutes) and place on a paper towel-lined plate. When cooled, crumble or cut into small chunks.
5. In a small bowl whisk together the olive oil, vinegar, sugar, salt and garlic.
6. Combine mixture with bacon and Gorgonzola and set aside at room temperature.
7. Remove the skirt steak from the marinade, and set aside at room temperature for 20 minutes.
8. Preheat the barbecue to medium-high heat and lightly oil the grates.
9. While the grill is heating, simmer the excess marinade for 10 minutes in a small sauce pan.
10. Grill the skirt steak, basting often with the marinade, until medium rare (130 degrees F) or to your preference. Remove from grill and let rest at room temperature for 3 to 5 minutes.
11. Place the chilled Garden Hearts quarters on serving plates. Slice the meat into thin strips and divide equally among the eight servings. Drizzle generously with the dressing and garnish with tomatoes.