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.
STRIP STEAKS WITH BLUE CHEESE GLAZE
A cheesy herb glaze tops tender grilled steaks in this "Bam!"-tastic recipe from chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together blue cheese, buttermilk, breadcrumbs, pecans, thyme, and parsley. Stir until well combined. Season with salt and pepper and set glaze aside.
- Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Season steaks on both sides with salt and pepper and drizzle with olive oil. Place on grill and cook for 4 to 6 minutes. Turn steaks and cook 4 to 6 minutes more for medium-rare. Remove steaks from grill and top each with several tablespoons glaze. Let stand a couple minutes before serving.
STRIP STEAKS WITH A SIDE OF BLUE CHEESE SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put a large pot of water on the stove to bring to a boil for pasta.
- Preheat broiler to high with rack on top shelf.
- Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
- Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
- Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
- Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
- Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
- To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
- Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve.
- Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
- Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
- Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.
STRIP LOIN STEAK WITH BLUE CHEESE AND SAGE
If you are searching for an awesome recipe for grilled strip loin this is one to try! These steaks will melt in your mouth.
Provided by Kittencalrecipezazz
Categories Steak
Time 20m
Yield 4 steaks
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the minced garlic, 1 tbsp chopped sage, 1/4 cup olive oil, vinegar and salt and pepper (I use about 1/4 teaspoon salt).
- Add steaks, turn well to coat.
- Cover, and refrigerate for 4 hours or up to 8 hours.
- Place steaks on grill, season with more pepper if desired and cook to desired doneness.
- Transfer steaks to a platter.
- Sprinkle with crumbled blue cheese and remaining sage.
Nutrition Facts : Calories 370.4, Fat 24.3, SaturatedFat 7.3, Cholesterol 91.7, Sodium 299, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 33.3
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.
MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR
This recipe is from the Washington State Beef Commission. It is excellent on sandwiches the next day, so I usually make two!
Provided by Queer Eye in the Ki
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trip steak of any excess fat or silver skin.
- Place steak in large zip lock bag.
- Combine marinade ingredients and pour over steak.
- Close bag& press out any air.
- Move steak around in the bag to marinate.
- Refrigerate over night, or at least six hours.
- Mix schmear ingredients in a small bowl until smooth.
- Refrigerate schmear.
- Bring schmear to room temperature one hour before serving.
- Prior to cooking, remove steak from marinade& drain well.
- Grill steak over HOT fire, about 5 minutes a side for rare.
- Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
- Spread schmear over steak.
- Let rest 10 minutes before serving.
- Thinly slice at an angle across the grain.
- Spoon sauce& juices back over meat when serving.
BEEF STRIP LOIN WITH CREAMY BLUE CHEESE SPINACH
The ultimate steak experience is enhanced with the perfect accompaniments. Pair a perfectly grilled strip loin with this tangy and creamy combination of spinach and blue cheese and allow the steak's texture and flavour to shine through.
Provided by Mary Jenny
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350°F.
- Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking).
- Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute.
- In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes.
- To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly.
- Find more fresh recipes ideas online at walmart.ca/recipes.
Nutrition Facts : Calories 1145.9, Fat 85.5, SaturatedFat 37.6, Cholesterol 318.3, Sodium 633.5, Carbohydrate 26.1, Fiber 5.2, Sugar 1.7, Protein 67.8
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