Blue Cheese Crusted Steak And Horseradish Sauce Potatoes Easy Prep Grill Bag Included Food

BLUE CHEESE CRUSTED STEAK

Steps:

• In a small bowl, mix together blue cheese, panko, olive oil, garlic, chives and ground pepper.
• Sear steaks in a hot skillet until each side is browned and the interior is slightly less done than you want them (about 5 degrees less).
• Set broiler to high.
• Place steaks on a baking sheet and top generously with blue cheese mixture.
• Set baking sheet with steaks under the broiler briefly until the blue cheese mixture browns. Rotate as needed if your broiler cooks unevenly and watch carefully to avoid burning. (approximately 2 minutes)
• Let steaks rest for 5 minutes and serve.

STEAK WITH BLUE CHEESE POTATOES

Steps:

• Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes. Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes. Keep warm.
• Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Mix the blue cheese, sour cream and herbs in a bowl.
• Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes. Flip the steak, replace the top skillet and brown the other side, 3 minutes. Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare. Transfer to a plate to rest.
• Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes. Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter. Split open the baked potatoes and top with the blue cheese mixture. Slice the steak; serve with the potatoes and sauce.

BLUE CHEESE-CRUSTED SIRLOIN STEAKS

Steps:

• Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.

STEAK WITH BLUE CHEESE AND HORSERADISH TOPPING RECIPE - (4.3/5)

Steps:

• Grill/broil steak. Add topping. Broil til cheese is slightly melted.

BLEU CHEESE CRUSTED FILET MIGNON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
• In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
• Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
• Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
• Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
• Serve steaks hot with sauce.

BLUE CHEESE CRUSTED STEAK AND HORSERADISH SAUCE POTATOES EASY PREP & GRILL BAG INCLUDED

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Place potatoes, red bell pepper, and seasoning blend in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season steaks on both sides with 1/4 tsp. salt and a pinch of pepper.If using chicken, NY strip steak, or ribeye, follow same instructions. 2 Grill the Meal Place grill bag on hot grill and cook until red bell pepper is tender, 10-12 minutes.Place steaks on hot grill. Cook undisturbed until browned on one side, 3-4 minutes.Flip steaks, then top with blue cheese. Cook until steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.If using NY strip steak, or ribeye, follow same instructions. If using chicken, follow same instructions until chicken reaches a minimum internal temperature of 165 degrees. 3 Finish the Dish Rest steaks at least 5 minutes.Carefully, open grill bag and scoop out vegetables. Gently mix vegetables with horseradish sauce and sour cream.Plate dish as pictured on front of card, garnishing vegetables with crispy onions. Bon appétit! 4 For a Rainy Day If cooking indoors, preheat oven to 425 degrees. Prepare a baking sheet with foil and cooking spray. Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Place potatoes, bell peppers, and seasoning blend on prepared baking sheet and gently toss to coat. Spread into a single layer. Roast in hot oven until browned and tender, 15-18 minutes. While potatoes roast, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until browned on one side, 3-4 minutes. Flip steaks, and top each with blue cheese. Cook until steak reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Remove from burner. Carefully mix vegetables with horseradish sauce and sour cream. Follow same plating instructions.

CRISPY BLUE CHEESE POTATOES

Steps:

• Preheat oven to 400°F. Toss potato wedges with olive oil. Season with salt and pepper. Place in single layer in baking dish.
• Bake 30 min. or until potatoes are tender.
• Mix bacon, cheddar cheese and blue cheese; sprinkle over potatoes. Bake an additional 5 min. or until cheeses are melted.

HORSERADISH SAUCE II

Steps:

• Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

GRILLED STEAK WITH BLUE CHEESE POTATOES

Steps:

• Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
• Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
• Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

BLUE CHEESE-HORSERADISH SAUCE

Steps:

• Place all ingredients in food processor container; cover. Process until smooth.
• Spoon into serving bowl; cover.
• Refrigerate at least 1 hour before serving.