In a bowl, mix the softened butter with crumbled blue cheese, roasted shallots, and a pinch of salt. Set aside at room temperature to allow flavors to meld.

Preheat the oven to 375°F (190°C). Place halved shallots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20-25 minutes, or until tender and caramelized. Remove and let cool.

Season the skirt steak generously with salt, pepper, and fresh thyme leaves on both sides.

Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the skirt steak and sear for about 3-4 minutes on each side for medium-rare, adjusting cooking time to your preference.

During the last minute of cooking, sprinkle the garlic chips over the steak, pressing them gently into the meat for better adhesion.

Once cooked to your liking, remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Slice the skirt steak against the grain. Place on a serving platter and top with the blue cheese and roasted shallot butter. Garnish with fresh thyme sprigs.

Drizzle with balsamic vinegar before serving for an extra layer of flavor.