GRILLED MARINATED STEAKS WITH MUSHROOMS AND BLUE CHEESE
Recipe from Festival Foods, a grocery store in Green Bay. Time does not include marinating, which is 30 minutes to 2 hours.
Provided by LilPinkieJ
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together three tablespoons of the olive oil, balsamic vinegar, garlic, rosemary and salt and pepper, to taste.
- Pour the olive oil mixture over the steaks and rub in well over both sides. Allow them to marinate in the refrigerator for at least 30 minutes or up to two hours.
- Grill steaks until desired doneness is reached. I like mine medium rare.
- While steaks are grilling, sauté mushrooms and onions in butter and remaining oil with a pinch of salt and pepper over medium-high heat for about five minutes. Add the blue cheese.
- When the steaks are ready, smother with mushrooms and blue cheese.
Nutrition Facts : Calories 485.6, Fat 47.1, SaturatedFat 16.4, Cholesterol 51.8, Sodium 485.2, Carbohydrate 9.1, Fiber 1.8, Sugar 3.5, Protein 10.2
FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
NEW YORK STYLE STEAK WITH MUSHROOM SAUTE
Are you a fan of grilled steak? Do you like savory sautéed mushrooms and garlic? If you're already nodding yes, do yourself a favor and try these tonight!
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Place steak in shallow dish. Pour 1/2 cup marinade over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate, turning occasionally.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 13 to 16 min. for medium-rare to medium doneness, turning occasionally. Remove steak from grill; cover to keep warm.
- Cook and stir mushrooms, onions and garlic in large skillet on medium-high heat 5 min. Stir in remaining marinade; simmer on low heat 5 min.
- Cut steak across the grain into thin slices. Serve topped with mushroom mixture.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE
Categories Beef Mushroom Sauté Father's Day Blue Cheese Rosemary Steak Brandy Winter Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
- Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
- Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
- Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
- Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.
GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE
The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
- Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
- Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
- Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.
GRILLED STEAKS WITH MUSHROOMS AND BLUE CHEESE
Craving the perfect steak? Look no further. Earthy mushrooms and salty blue cheese mingle with the natural juices of grilled New York strip to create a deliciously rich flavor.
Time 1h
Yield Serves 2 to 3
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to make a marinade.
- Place the steaks in a container just large enough to hold them, then pour marinade over the steaks and rub in well over both sides.
- Allow the steak to marinate in the refrigerator for at least 30 minutes or up to two hours.
- Prepare a grill for medium-high heat cooking.
- Grill steaks to your desired doneness, about five minutes per side.
- Meanwhile, heat remaining oil in a large skillet over medium high heat.
- Add mushrooms with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly, until mushrooms have given up most of their liquid, about 5 minutes.
- Add blue cheese and stir to blend.
- When the steaks are ready, smother with mushroom and blue cheese mixture and serve.
Nutrition Facts : Calories 490 calories, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 130 milligrams, Sodium 890 milligrams, Carbohydrate 5 grams, Protein 61 grams
GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE
Steps:
- Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
- Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
- For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
- Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.
GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS
this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.
Provided by Pneuma
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- for the onions, heat oil, add onions and cook for 15 mins or until soft.
- add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
- for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
- grill the mushrooms too for 2 minutes and cut into slices.
- then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
- repeat with others and serve with french fries or chips.
- best served warm.
Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8
GRILLED STEAKS WITH MUSHROOM SAUCE
Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 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°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.
Nutrition Facts : Calories 353 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 40g protein.
GRILLED NY STEAK WITH MUSHROOMS, ONIONS AND BLUE CHEESE
Grilled steaks are served with a mushroom, onion and blue cheese sauce.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 16
Steps:
- In a bowl mix together the Morton® Hot Salt™, bourbon, 3 tablespoons fresh herbs, garlic, olive oil and lime juice. Lay steaks evenly into glass dish. Pour marinade over, turning to coat. Marinate the steaks, covered and refrigerated, in the bourbon and Morton® Hot Salt™ mixture for 2 to 4 hours.
- In a saute pan heat oil over medium heat, add mushrooms, onions and Morton® Hot Salt™ and saute for 5 to 8 minutes, stirring occasionally until tender. Add beer and remaining tablespoon of fresh herbs and simmer for 2 minutes. Add steak sauce and cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes. Add cheese, stir and set aside, keeping warm.
- Preheat grill to high.
- Remove steaks from the marinade, setting aside the marinade for basting. Grill the steaks for 3 to 4 minutes per side, basting with the reserved marinade, for medium-rare doneness. Remove steaks from grill and let rest for 3 to 5 minutes. Slice on the bias and serve with mushroom, onion and blue cheese sauce.
Nutrition Facts : Calories 767.5 calories, Carbohydrate 19.4 g, Cholesterol 168.4 mg, Fat 50.8 g, Fiber 3.3 g, Protein 51 g, SaturatedFat 20.4 g, Sodium 1511.6 mg, Sugar 3.7 g
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