Scandal Boggs ┃ Fashion, Beauty & Home

The tantalizing flavors of Epcot’s International Festival of the Arts 2024 come alive with this unofficial recipe for the Grilled Marinated Skirt Steak. Savor the essence of culinary artistry as we unravel the secrets to recreating this exquisite dish from the Deconstructed Dish Booth. Journey with us through a world of flavors and discover the magic of dupe recipes that capture the essence of this spectacular gastronomic event.

This dish is the Grilled Marinated Skirt Steak from the Craftsman Courtyard Booth at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

For the Grilled Marinated Skirt Steak:

• 1.5 lbs skirt steak
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the Caramelized Onions:

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Mushrooms:

• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Blue Cheese Fondue:

• 1 cup blue cheese, crumbled
• 1/2 cup heavy cream
• Salt and pepper to taste

For the Sandwich:

• French rolls or baguettes, sliced
• Arugula leaves
• Wooden or metal skewers
• Mini pickles
• Mini onions

Instructions:

1. Marinate the Skirt Steak:
   • In a bowl, whisk together soy sauce, olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper.
   • Place the skirt steak in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes to 2 hours in the refrigerator.
2. Caramelize the Onions:
   • In a large skillet, heat butter and olive oil over medium-low heat.
   • Add the thinly sliced onions and cook slowly until they become soft and golden brown, stirring occasionally. Season with salt and pepper.
3. Saute the Mushrooms:
   • In a separate skillet, heat olive oil over medium heat.
   • Add sliced mushrooms and sauté until they are golden brown. Season with salt and pepper.
4. Prepare the Blue Cheese Fondue:
   • In a small saucepan, heat the heavy cream over medium heat until it simmers.
   • Reduce the heat to low and gradually add the crumbled blue cheese, stirring until melted and smooth. Season with salt and pepper to taste.
5. Grill the Skirt Steak:
   • Preheat the grill to medium-high heat.
   • Remove the skirt steak from the marinade and grill for about 3-4 minutes per side, or until desired doneness is achieved.
   • Let the steak rest for a few minutes before slicing it against the grain into thin strips.
6. Assemble the Sandwich:
   • Toast the French rolls or baguette slices on the grill or in a toaster.
   • Place a generous amount of grilled skirt steak on the bottom half of each roll.
   • Top the steak with caramelized onions, sautéed mushrooms, and a handful of arugula leaves.
   • Drizzle blue cheese fondue over the toppings.
7. Prepare the Stick with Mini Pickle and Mini Onion:
   • Thread a mini pickle and a mini onion onto each skewer.
8. Insert the Stick:
   • Insert the skewer through the top of the sandwich, ensuring that the mini pickle and mini onion are visible on top.
9. Serve:
   • Serve the Grilled Marinated Skirt Steak Sandwiches immediately, and enjoy the delicious combination of flavors and textures!

This updated recipe incorporates mushrooms, blue cheese fondue, and arugula for an even more flavorful and unique sandwich. Adjust ingredient quantities based on your preferences and enjoy!