Blue Cheese Steak Crostini Food

BLUE CHEESE STEAK CROSTINI

Steps:

• Preheat oven to 350 degrees.
• Slice baguette into 1/2 inch slices on the diagonal.
• Melt the butter in a small dish and brush each piece of bread.
• Smash 1-2 cloves of garlic and rub on the bread.
• Place bread on a baking sheet and toast for 5-7 minutes. Remove and set aside.
• Pour balsamic vinegar into a small sauce pot, bring to a boil then reduce to a low simmer until vinegar has halved and thickened. It will coat the back of a spoon when done. Turn off heat and set aside.
• Place blue cheese, milk, 1 smashed clove of garlic, salt and pepper in a small sauce pot and bring to a high simmer, stirring frequently until blue cheese is melted and smooth. Turn off heat and set aside.
• Heat a greased grill pan over medium-high heat.
• Season steak tips with salt and pepper and grill 1-2 minutes per side for rare to medium-rare.
• To assemble the crostini, spread the blue cheese sauce on the toasted bread, top with a piece of steak, drizzle with the balsamic reduction and top with fresh herbs.

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

BLUE CHEESE STEAK

Steps:

• Fire up your frying pan to high heat, or get the grill ready.
• Sprinkle steaks with salt and pepper to taste.
• Toss a dab of butter in the pan (or a spritz of oil).
• Place steaks on the hot pan; grill 3 minutes; turn.
• Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
• Remove meat from heat, let stand a few minutes.
• Serve with oven-roasted potato wedges or whole baked potatoes.
• OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.

BEEF AND BLUE CHEESE CROSTINI

Steps:

• Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.

CHICAGO-STYLE STEAK WITH BLEU CHEESE BUTTER

Steps:

• Lay steak portions in a marinating container or a zippered plastic bag.
• Splash several dashes of the marinade into the bag; zip the bag shut and smoush the bag to spread the marinade around.
• Allow steaks to marinate for at least 30 minutes (longer is even better).
• At the end of the marinating time: either grill the meat or brown in a large HOT frying pan with 2 T. butter or oil.
• Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes.
• Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside.
• When meat has attained perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat.
• Spoon one-fourth of the bleu-butter over each portion; serve immediately.
• SERVE WITH: spinach salad with warm bacon dressing, buttered green beans, and sweet potato slices baked with honey and olive oil!
• p e r f e c t i o n h a s b e e n a c h i e v e d!

BLUE CHEESE STEAK CROSTINI RECIPE

Steps:

• 1.Preheat oven to 350 degrees. 2.Slice baguette into 1/2 inch slices on the diagonal. 3.Melt the butter in a small dish and brush each piece of bread. 4.Smash 1-2 cloves of garlic and rub on the bread. 5.Place bread on a baking sheet and toast for 5-7 minutes. Remove and set aside. 6.Pour balsamic vinegar into a small sauce pot, bring to a boil then reduce to a low simmer until vinegar has halved and thickened. It will coat the back of a spoon when done. Turn off heat and set aside. 7.Place blue cheese, milk, 1 smashed clove of garlic, salt and pepper in a small sauce pot and bring to a high simmer, stirring frequently until blue cheese is melted and smooth. Turn off heat and set aside. (will turn into a spreadable cheese) 8.Heat a greased grill pan over medium-high heat. 9.Season steak tips with salt and pepper and grill 1-2 minutes per side for rare to medium-rare. 10.To assemble the crostini, spread the blue cheese sauce on the toasted bread, top with a piece of steak, drizzle with the balsamic reduction and top with fresh herbs.

CROSTINI WITH MUSHROOMS, PROSCIUTTO, AND BLUE CHEESE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.