For the blueberry and merlot reduction:
First make the sauce; put the wine and blueberries on the heat and reduce to half.
Season with salt and pepper and add a teaspoon of butter. Stir until it melts and set aside.
Then put the skirt steak on the grill, and when its juice starts seeping out, add coarse salt and flip.
Cut the baguette into thin slices and put on them on the grill to brown slightly. You may also use a fresh baguette, without heating it.
Pour a dash of sauce on the toasts, chop the skirt steak, and put it on the bread.
