Queso Blanco Skirt Steak

FOR THE QUESO BLANCO:
  • 1 cup shredded Monterey Jack cheese, Sargento®
  • 2 tablespoons chopped jalapeños, Ortega®
  • 6 tablespoons half-and-half
  • 1⁄4 cup diced onion, Ready Pac®
  • 1⁄2 teaspoon ground cumin, McCormick®
  • 1⁄8 teaspoon ground coriander, McCormick®
  • 1⁄4 teaspoon kosher salt
  • 1 tablespoon chopped fresh cilantro
FOR THE SKIRT STEAK:
  • 2 pounds skirt steak
  • 2 teaspoons Montreal steak seasoning, McCormick® Grill Mates
  • 2 teaspoons Mexican seasoning, The Spice Hunter®
  • Vegetable oil
  1. For the Queso Blanco, in a medium double boiler, over medium high heat, cook and stir cheese, jalapeños, half-and-half, onion, cumin, coriander, salt, and cilantro for 15 minutes or until cheese is melted. Remove from heat; keep warm.
  2. For the skirt steak, set up grill for direct cooking over high heat. Oil grate when ready to start cooking. Remove steak from the refrigerator and let stand for 20 minutes. Season both sides of steak with steak seasoning and Mexican seasoning. Place skirt steak on hot oiled grill and cook 3 to 5 minutes per side. Remove steak from grill and let rest 5 minutes. To serve, thinly slice skirt steak against the grain and top with warm Queso Blanco.
  • Preparation Time: 1 hour
  • Yields: 6 servings
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