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.
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.
GORGONZOLA BUTTER
Yummy! This butter tastes great on steak.
Provided by kenziebug
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- In a food processor, combine Gorgonzola cheese and butter. Process until smooth.
Nutrition Facts : Calories 201.8 calories, Cholesterol 60.5 mg, Fat 19.5 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 281.6 mg
GRILLED GORGONZOLA FLAT IRONS
My friends thought these steaks were heaven sent. The gorgonzola cheese, when melted on top, gives such an interesting contrast to the cinnamon and brown sugar rub. Very nice, however, not too calorie friendly!
Provided by Tiffany Andersen
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside.
- Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese.
- Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.
Nutrition Facts : Calories 768.8 calories, Carbohydrate 22.3 g, Cholesterol 199.8 mg, Fat 45.4 g, Fiber 2.6 g, Protein 56.9 g, SaturatedFat 18.6 g, Sodium 594.4 mg, Sugar 14.9 g
RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS
Categories Onion Fry Sauté Dinner Blue Cheese Steak Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For gorgonzola butter:
- Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
- For onion rings:
- Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
- Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
- For steaks:
- Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
GRILLED STEAK WITH CRISP GORGONZOLA CRUST & SCALLIONS
Make and share this Grilled Steak With Crisp Gorgonzola Crust & Scallions recipe from Food.com.
Provided by Shirl J 831
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine frist 5 ingredients; stir well. Brush mixture evenly over both sides of steaks. Cook, covered with grill lid, over medium-hot coals (350º-400º) 6-8 minutes each side or till desired doneness.
- Remove steaks from grill and place on rack in a broiler pan.
- Crumble cheese evenly over steaks; sprinkle breadcrumbs evenly over cheese.
- Place green onions around steak on rack.
- Combine olive oil, 1/2 tsp kosher salt, and 1/4 tsp white pepper; brush over green onions.
- Broil 5 1/2 " from heat (with electric oven door partially open) 3 minutes till cheese is light brown and green onions are heated.
Nutrition Facts : Calories 931.2, Fat 73.7, SaturatedFat 32.1, Cholesterol 197.1, Sodium 1631.8, Carbohydrate 11.2, Fiber 1.7, Sugar 1.9, Protein 54
RIB-EYE STEAKS WITH BELL PEPPERS AND GORGONZOLA BUTTER
Categories Beef Cheese Dairy Vegetable Blue Cheese Beef Rib Bell Pepper Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend. Season Gorgonzola butter with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Combine oil, garlic and 2 tablespoons marjoram in large glass baking dish. Add steaks and all peppers; sprinkle with black pepper. Turn to coat. Let stand 2 hours at room temperature or chill up to 6 hours, turning occasionally.
- Prepare barbecue (medium-high heat). Place steaks and peppers on grill; sprinkle with salt. Grill steaks about 5 minutes per side for medium-rare, and peppers until tender, turning occasionally, about 10 minutes.
- Transfer steaks to platter; surround with peppers. Top each steak with 1/4 of Gorgonzola butter. Let stand just until butter softens, about 5 minutes.
GRILLED STEAK WITH BACON AND GORGONZOLA CREAM SAUCE
Fillet beef tenderloin is optimal in this recipe, but feel free to sub the steak of your choice. From filletmignon.org.
Provided by gailanng
Categories Steak
Time 1h10m
Yield 4 serving(s)
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 reducud by half, stirring occassonally, 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; set aside.
- Pre-heat 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. Remove the steaks from the grill and tint 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.
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5/5 (1)Total Time 31 mins
- In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)
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- Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley. Makes 4 servings.
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