Steak With Blue Cheese Poblano Sauce Recipes

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.

Steps:

• Heat grill to high. Rub skirt steak with canola oil; season with salt and pepper. Grill 3 to 5 minutes per side for medium-rare.
• Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes. Add tomato, poblano chiles, juice of 1/2 lime, and 1/2 to 3/4 cup water; season with salt.
• Reduce heat; simmer until thickened and saucy, 3 to 5 minutes. Slice meat; serve with sauce and lime wedges.

Steps:

• In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

Steps:

• Season sirloin with blackened seasoning to coat on all sides.
• Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.
• Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.

Steps:

• In a medium skillet, combine cheese, garlic, wine, and red pepper over low heat.
• Stir frequently until cheese melts.
• Remove from heat and keep warm.
• In large skillet, melt butter over medium-high heat, and cook steaks to your liking, turning only once.
• (About 4- 5 minutes per side will result in steak done to about medium, depending on your cook top).
• Sprinkle pepper over steaks, remove from skillet and keep warm.
• Add water to skillet and heat to boiling, stirring constantly to loosen browned bits.
• Boil 2 minutes, then stir pan juices into cheese mixture.
• Pour over steaks and sprinkle with parsley.

Steps:

• Heat a heavy-bottomed skillet over medium-high heat.
• Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
• Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
• Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.

Steps:

• Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
• In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
• In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
• Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
• Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
• Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

Steps:

• Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.