GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan to medium heat.
- Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
- Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
- Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.
GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings (with leftovers)
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
- Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
- Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
- Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
- Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.
SOUTHERN-STYLE SUSHI
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 pieces
Number Of Ingredients 18
Steps:
- Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy. Form 1 heaping tablespoon of rice into a small sushi-like cylinder. Repeat to make 12 pieces. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice. Refrigerate the rice cylinders until set, about 10 minutes.
- Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping.
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
- Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
- Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
- Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.
- Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.
GRILLED STEAK AND ASPARAGUS WITH ORZO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
- Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.
Nutrition Facts : Calories 733 calorie, Fat 35 grams, SaturatedFat 13 grams, Cholesterol 116 milligrams, Sodium 299 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 54 grams
CHIPOTLE-RUBBED STEAKS WITH GORGONZOLA TOASTS
Categories Beef Cheese Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipotle, and cumin seeds in spice grinder. Reserve1 teaspoon mixture. Transfer remaining mixture to plate.
- Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly. Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
- Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.
- *Crushed chipotle chile pepper can be found in the spice section of most supermarkets.
GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE
Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Provided by Shawn Alton
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
- Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g
GORGONZOLA CHEESE SAUCE
You can make any ordinary meal into some extraordinary with the deep, rich flavor of this Gorgonzola cheese sauce.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 6.6 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 5.1 g, Sodium 210.9 mg, Sugar 4.3 g
GORGONZOLA SAUCE
Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.
Provided by JEM199
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g
FILET MIGNON WITH GORGONZOLA SAUCE
Categories Beef Cheese Garlic Mushroom Sauté Hot Pepper Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
- Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.
FLANK STEAK PINWHEELS
The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn't need. Instead, they're filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , Meanwhile, cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. Place spinach over steak to within 1 in. of edges; top with red peppers. , With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices. , Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks., In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels.
Nutrition Facts : Calories 509 calories, Fat 34g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 812mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
STEAKHOUSE STEAK FROM BAREFOOT CONTESSA
Wow, what a wonderful special occasion entree! I love many of Ina Garten's recipes. You can use grey sea salt if desired or even Kosher salt, but cut back if using Kosher salt. Also Maytag cheese can be used instead of the Roquefort. We served this with a side of sauteed mushrooms, roasted asparagus and garlic mashed potatoes. Yummmmy!!! Total cooking and prep time is 70 minutes.
Provided by Scoutie
Categories Meat
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Roquefort chive sauce:.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Nutrition Facts : Calories 1631.1, Fat 150.5, SaturatedFat 73.9, Cholesterol 468.9, Sodium 4625.1, Carbohydrate 8.6, Fiber 1.2, Sugar 0.2, Protein 61.9
CHINESE STEAK WITH ASPARAGUS AND RICE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 45m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Prepare broiler if using; cover broiler pan with aluminum foil.
- Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
- Wash and dry steak, and score on the diagonal to make a diamond pattern.
- Crush garlic, and grate ginger. Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
- Wash and trim the asparagus by breaking the stems at the point where they yield easily.
- Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
- Meanwhile, prepare stove-top grill, if using. Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
- While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
- Wash and string snow peas, and cut in half crosswise. Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
- Wash, trim and slice scallions.
- Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
- When meat is ready, slice thinly on the diagonal, and arrange on the plate. Mound the rice on the plate, and top with the cooked vegetables. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 9 grams, Carbohydrate 105 grams, Fat 15 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 340 milligrams, Sugar 19 grams, TransFat 0 grams
PEPPER STEAK WITH GORGONZOLA CREAM SAUCE
One night I had a taste for steak au poivre,I didn't have any mushrooms or brandy.this is now one of my wife's favorets. 1/28/14
Provided by Karl Strasser
Categories Gravies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Lightly coat steak medallions with pepper.
- 2. Saute tenderloin to med. rare with the garlic.
- 3. Set the tenderloin on the side.
- 4. Then deglaze the pan with the white wine, add the heavy cream, dijon,and gorgonzola cheese and reduce by half.
- 5. When the sauce is done place the medallions on the plate and pour a generous portion of the sauce over the medallions.
- 6. Serve with orzo and asparagus.MMMMMMM!!!
SPICE-RUBBED FLANK STEAK WITH HORSERADISH CREAM
A 1999 Cooking Light recipe. The steak is first marinated in soy sauce and bourbon and then rubbed with a dry rub and grilled to perfection. Served with horseradish cream sauce. Prep time does not include marinating time for steak.
Provided by DailyInspiration
Categories Steak
Time 36m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
- To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
- To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
- Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.
Nutrition Facts : Calories 115.4, Fat 3.2, SaturatedFat 1.2, Cholesterol 23.2, Sodium 303.3, Carbohydrate 6.4, Fiber 1.3, Sugar 3.9, Protein 8.8
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