I wasn’t going to post this dish. This is actually a perfect example of what I cook when I’m not “working”. Sort of the definition of comfort food for me. Make some pasta, toss some awesomeness into it, and the whole day changes. I put some marinade on the skirt steak and thought to myself, maybe I should take a picture just in case. By the time I was grilling, I was taking pictures of everything. Grilled food in mac and cheese? How could I not post this?
Skirt steak in some Worcestershire, lime, pepper flakes and oregano.
Roasting peppers on the grill.
MMM skirt steak. I grilled this about 3 minutes a side on super high heat. I only wanted to sear it.
Starting the sauce with butter and flour. After this goes the milk and cheese.
The steak is pretty rare at this point, but it is going to be baked for awhile.
Red peppers, arugula, and steak in with the noodles and the sauce. Looks good enough to eat already!
After some time in the oven.
Super creamy, great flavor combos. Nothing crazy, just comforting deliciousness.
4 tablespoons butter and 4 tablespoons flour start the sauce. Cook it whisking constantly for 3 to 4 minutes. Add about 5 cups of milk (continually whisking). When it is almost simmering, turn the heat down and start adding cheese in handfuls. I had some leftover Gruyere (from this), leftover fresco (from this), and bought a stick of jack to even things out. I would say it was about 5 cups of shredded cheese total. Mixed it with some seared skirt steak, arugula, basil, and roasted red peppers, and baked it with breadcrumbs on top for about 20 minutes in a 400 degree oven.