BLUE CHEESE STEAK CROSTINI
These blue cheese steak crostini are the perfect little bite. Garlicky toasted bread topped with salty blue cheese, rare steak and a balsamic reduction are a great Valentine's Day nibble.
Provided by Gina Matsoukas
Categories Appetizers
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 222 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 346 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUE CHEESE STEAK
S-i-m-p-l-e beyond words! Two ingredients and about ten minutes to Tastebud Heaven. Serve with oven-roasted spuds (tossed with olive oil) and a broccoli salad.
Provided by Debber
Categories One Dish Meal
Time 11m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
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.
BLUE CHEESE-CRUSTED SIRLOIN STEAKS
My wife adores this steak-and me when I fix it for her. She thinks it's the ideal dish for Friday night after a long workweek. -Michael Rouse, Minot, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 326 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
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.
DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER
Inexpensive steaks get an upgrade from a Dijon balsamic vinaigrette and a dollop of blue cheese butter. The vinaigrette also makes an earthy, tangy dressing for a crunchy celery salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
- Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
- Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
- Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
- Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
- Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.
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.
VEAL WITH BLUE CHEESE SAUCE
Make and share this Veal With Blue Cheese Sauce recipe from Food.com.
Provided by lazyme
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over high heat.
- Season veal with salt and pepper.
- Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
- Transfer veal to platter.
- Tent with foil to keep warm.
- Add brandy to skillet.
- Bring to boil, scraping up any browned bits.
- Add both stocks.
- Boil until liquid is reduced to generous 1 cup, about 10 minutes.
- Add cream; boil until sauce is slightly thickened, about 12 minutes.
- Reduce heat to medium-low.
- Add cheese and whisk until melted.
- Simmer until thickened to sauce consistency, about 8 minutes.
- Season sauce with salt and pepper.
- Spoon sauce over veal.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 898.6, Fat 72.6, SaturatedFat 42.2, Cholesterol 318.9, Sodium 1465.5, Carbohydrate 7.1, Sugar 1.8, Protein 50
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