Blue Cheese Stuffed Steaks Recipes

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BLUE CHEESE-STUFFED STEAKS



Blue Cheese-Stuffed Steaks image

For a fast, fancy dinner, try this tender beef with a mild blue cheese stuffing. Grape tomatoes sauteed in garlic make a colorful and flavorful accompaniment.-Teddy Devico, Warren, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

10 garlic cloves, peeled
2 tablespoons canola oil
4 cups grape tomatoes
4 boneless beef top loin steaks (8 ounces each)
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm., Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper., In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.

Nutrition Facts : Calories 463 calories, Fat 23g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 644mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 53g protein.

BLUE-CHEESE-STUFFED FILLETS



Blue-Cheese-Stuffed Fillets image

Provided by Claire Robinson

Categories     main-dish

Time 1h30m

Yield 4 servings, butter 8 servings

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, room temperature
2 teaspoons coarse grey sea salt
6 ounces Roquefort or Stilton cheese, cut into chunks
4 to 6 ounces beef fillets, good quality and at least 2-inches high
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

  • In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
  • Preheat oven to 400 degrees F.
  • Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
  • Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

STEAK WITH BLUE CHEESE POTATOES



Steak With Blue Cheese Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 medium russet potatoes
1 tablespoon extra-virgin olive oil, plus more for brushing
1 1/2 pounds boneless top sirloin steak (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
3 ounces soft blue cheese (about 3/4 cup)
3 tablespoons sour cream
3/4 cup chopped fresh parsley, chives and/or scallions
1 shallot, sliced, or 2 tablespoons diced red onion
1/2 cup ruby port or red wine
1 cup low-sodium beef broth
3 tablespoons cold unsalted butter

Steps:

  • Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes. Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes. Keep warm.
  • Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Mix the blue cheese, sour cream and herbs in a bowl.
  • Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes. Flip the steak, replace the top skillet and brown the other side, 3 minutes. Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare. Transfer to a plate to rest.
  • Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes. Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter. Split open the baked potatoes and top with the blue cheese mixture. Slice the steak; serve with the potatoes and sauce.

BLUE CHEESE-TOPPED STEAKS



Blue Cheese-Topped Steaks image

These juicy tenderloin steaks, lightly crusted with blue cheese and bread crumbs, are special enough for holiday dining. When drizzled with wine sauce, the beef melts in your mouth. -Tiffany Vancil, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons crumbled blue cheese
4-1/2 teaspoons dry bread crumbs
4-1/2 teaspoons minced fresh parsley
4-1/2 teaspoons minced chives
Dash pepper
4 beef tenderloin steaks (4 ounces each)
1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 tablespoon Madeira wine
1/8 teaspoon browning sauce, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto 1 side of each steak., In a large nonstick skillet, cook steaks over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, stir in browning sauce. Serve with steaks.

Nutrition Facts : Calories 228 calories, Fat 11g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 197mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

STRIP STEAKS WITH BLUE CHEESE GLAZE



Strip Steaks with Blue Cheese Glaze image

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

4 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup panko breadcrumbs
2 tablespoons chopped pecans
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
4 (12-ounce) strip steaks
Olive oil, for drizzling

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.

GRILLED BLUE CHEESE STUFFED ONIONS



Grilled Blue Cheese Stuffed Onions image

These onions are mild, easy to make, and are a great side dish! Goes great with steaks, kebabs, burgers, etc.

Provided by SHARON1026

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 1

Number Of Ingredients 2

1 sweet onion (such as Vidalia®)
3 tablespoons crumbled blue cheese, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
  • Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 21.8 g, Cholesterol 19 mg, Fat 7.5 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 362.2 mg, Sugar 9.8 g

SPINACH AND BLUE CHEESE-STUFFED FLANK STEAK



Spinach and Blue Cheese-Stuffed Flank Steak image

I'm always looking for great recipes and experiment alot. Every once in awhile, I discover one that just cries out to be shared. The following is just such a recipe. It really is very easy, but the flavor and presentation is quite "gourmet". My wife and I had it for dinner last night with nothing more than a side dish of herbed and garlic scalloped potatoes and a nice bottle of Pinot Noir. It was YUMMY!!

Provided by NICK SUHADOLNIK

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

10 ounces bag frozen chopped spinach, thawed
1/3 cup pine nuts
4 ounces blue cheese
2 tablespoons minced roasted garlic
1 1/4-1 1/2 lbs flank steaks
3 tablespoons olive oil, divided
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
6 -8 drops liquid smoke

Steps:

  • Preheat oven to 400°F.
  • Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach.
  • Open the towel and place the spinach in a food processor, along with the pine nuts, blue cheese, and garlic. Pulse until the ingredients form a thick paste.
  • Place the flank steak flat on a work surface and using your fingers and/or a silicone spatula, spread the spinach and cheese mixture evenly over the entire steak.
  • Roll the steak into a cylinder and, using kitchen twine, tie the roll securely about every two inches.
  • Mix one tablespoons olive oil with seasoning salt, pepper and liquid smoke. Brush mixture over the whole outer surface of the steak roll.
  • In a large, deep skillet over medium-high, heat the remaining oil. Add the steak roll and sear one side for about 1 1/2 minutes. Use tongs to rotate the roll 1/4 turn, searing for another 1 1/2 minutes. Continue until all sides are seared.
  • Transfer the roll to a rack, place on a baking sheet or pan and place in oven to roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the roll reads 140 degrees F.
  • Remove from oven, let stand for 5 minutes. Slice, serve, and enjoy!

Nutrition Facts : Calories 527.7, Fat 38.3, SaturatedFat 12.3, Cholesterol 79.4, Sodium 525.8, Carbohydrate 6.7, Fiber 2.7, Sugar 1.2, Protein 40.8

ROLLED FLANK STEAK WITH BLUE CHEESE STUFFING



Rolled Flank Steak With Blue Cheese Stuffing image

A delicious flank steak with a special filling. Have made it many times and have always gotten rave reviews. See what you think.

Provided by hiwayman

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil, for the steak
1/2 cup chopped shallot
1/4-1/2 teaspoon minced garlic
1/4-1/2 teaspoon minced fresh thyme
1 1/2 cups small croutons
3 -4 ounces blue cheese, crumbled
2 tablespoons dry breadcrumbs
1 lb flank steak
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 350°F; heat a skillet over medium-high heat.
  • Add the oil and shallots and cook until soften, add the garlic and thyme. Continue cooking until the shallots are lightly browned.
  • Transfer to a medium-size bowl and let cool slightly.
  • Mix in the croutons, cheese and bread crumbs.
  • Pound the steak to a even thickness. A larger surface area is perfect so as to hold the stuffing.
  • Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center.
  • Roll the steak and tie off with string securely in several places. Salt and pepper the meat.
  • Heat an over-proof skillet with a thin layer of oil and sear the steak on all sides.
  • Put the skillet in the oven for ten minutes. Turn steak over and leave in for another ten minutes.
  • Take steak out and cover with loose foil for 5-10 minutes and then begin carving. Enjoy.

Nutrition Facts : Calories 355.6, Fat 18.7, SaturatedFat 8.4, Cholesterol 62.4, Sodium 463.1, Carbohydrate 14.6, Fiber 0.7, Sugar 0.3, Protein 30.9

SOFT STEAK (MARINATED SKIRT STEAK WITH BLEU CHEESE)



Soft Steak (Marinated Skirt Steak with Bleu Cheese) image

Skirt steak marinated in hoisin sauce.

Provided by Nesto

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time P1DT25m

Yield 4

Number Of Ingredients 8

½ cup hoisin sauce
¼ cup brown sugar
2 tablespoons rice vinegar
1 tablespoon diced garlic
1 tablespoon sweet chilli sauce (such as Mae Ploy®)
2 teaspoons minced fresh ginger root
1 (2 pound) beef skirt steak
½ cup crumbled blue cheese

Steps:

  • Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
  • Remove steak from the marinade and shake off excess. Discard remaining marinade.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 384.3 calories, Carbohydrate 30.4 g, Cholesterol 68.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 32.4 g, SaturatedFat 6.8 g, Sodium 850.3 mg, Sugar 23.4 g

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