Grilled Gorgonzola Flat Irons Recipes

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GRILLED GORGONZOLA FLAT IRONS



Grilled Gorgonzola Flat Irons image

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

1 tablespoon ground cinnamon
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon cayenne pepper, or to taste
¼ cup dark brown sugar
4 (8 ounce) flat iron steaks
2 tablespoons olive oil
4 cloves garlic, minced
¼ cup red onion, minced
1 cup Cabernet Sauvignon (or other dry red wine)
1 cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil

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

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE



Grilled Flank Steak with Gorgonzola Cream Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 1/2-pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

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.

GRILLED ANTIPASTO WITH GORGONZOLA CROSTINI



Grilled Antipasto with Gorgonzola Crostini image

Provided by Bobby Flay

Categories     appetizer

Time 26m

Yield 8 servings

Number Of Ingredients 11

2 red bell peppers, grilled, peeled and cut into 1/8
2 yellow bell peppers, grilled, peeled and cut into 1/8
1/2 pound asparagus, trimmed and grilled
2 small eggplants, halved and grilled
4 plum tomatoes, halved and grilled
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper
Assorted olives
8 slices Italian bread, cut into 1/4-inch thick slices
1/2 pound Gorgonzola, at room temperature

Steps:

  • Place all of the grilled vegetables on a platter and drizzle with olive oil and balsamic vinegar. Season with salt and pepper, to taste. Scatter the olives around the platter. Brush the bread with olive oil on both sides and grill for 2 to 3 minutes per side. Remove the bread from the grill and immediately spread with the softened Gorgonzola.

TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE



Tuscan Grilled Chicken With Warm Gorgonzola Sauce image

This was a winner in the Paula Deen recipe round up in the Nov/Dec.2009 Cooking with Paula Deen contest. It was submitted by Radelle Knappenberger and cooked and judged by Paula Deen. This recipe features a creamy sauce over chicken and we used the extra sauce on a side of pasta as well. Warning capers are not for everyone. This sauce needs to really thicken and takes time so don't make it when you are in a rush. Weekend recipe for sure. Make the sauce first and when it is almost ready do the grilling. I know it is written the opposite here but it works better that way. If after these caveats you want to make it, do so. It is yummy. It is served over whole breasts but slicing the breasts and drizzling sauce disperses the sauce even more. It is up to you. Enjoy! ChefDLH

Provided by ChefDLH

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

8 boneless skinless chicken breasts
1 (16 ounce) box Swanson chicken broth
3/4 cup heavy whipping cream
1/3 cup crumbled gorgonzola
2 garlic cloves, minced
1 teaspoon ground black pepper
1/4 cup sun-dried tomato packed in oil, drained
1/4 cup capers, drained

Steps:

  • Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
  • Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
  • In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
  • Serve chicken with desired amount of Gorgonzola sauce and capers.
  • Makes 8 servings.

Nutrition Facts : Calories 254.3, Fat 12.5, SaturatedFat 6.8, Cholesterol 103.8, Sodium 655.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.8

GRILLED SWEET POTATOES WITH GORGONZOLA SPREAD



Grilled Sweet Potatoes with Gorgonzola Spread image

My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they're irresistible. -Kristen Minello, Macomb, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

4 large sweet potatoes
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup mayonnaise
1 to 2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Minced chives, optional

Steps:

  • Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high just until tender, turning once, 6-8 minutes., Meanwhile, in a small bowl, combine cheese, mayonnaise and lemon juice. Refrigerate until serving., Slice potatoes into 1/2-in.-thick rounds; brush both sides with oil. Sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat on each side until browned, 4-5 minutes. Serve with spread. If desired, sprinkle with chives.

Nutrition Facts : Calories 362 calories, Fat 19g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 425mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 6g protein.

GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES



Grilled Skirt Steak & Gorgonzola Sandwiches image

These are awesome! We made them and everyone went "nuts"! They were all very hungry but we didn't have enough because it seemed like people were coming left and right. We planned it for 6 and there must have been at least 10. Food & Wine Magazine. August 2004 edition.

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 large garlic clove, minced
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
1 1/4 lbs skirt steaks
1 large ripe tomatoes, thinly sliced
1 tablespoon balsamic vinegar
1/3 cup gorgonzola, crumbled (dolce cheese)
3 tablespoons mayonnaise (the real kind)
1 baguette, cut into four 6-inch lengths and split
1 bunch watercress, tough stems trimmed

Steps:

  • Light a grill or preheat a broiler.
  • In a small bowl, combine 1 tablespoon of the olive oil with the mustard, garlic and crushed red pepper.
  • Season with salt and black pepper.
  • Put the steak in a shallow baking dish and spread the mustard mixture all over it.
  • Grill the steak over high heat, turning once, until charred and medium rare, about 4 minutes per side.
  • Transfer the meat to a cutting board and let it rest.
  • Meanwhile, spread the tomato slices on a large platter, drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil and season with salt and black pepper.
  • In a small bowl, mash the Gorgonzola with the mayonnaise.
  • Spread the Gorgonzola mixture on the cut sides of the baguette lengths and grill, cheese side up, until the baguette is toasted and the Gorgonzola is melted, about 1 minute, being careful not to burn the bread.
  • Cut the steak into 4-inch lengths, then thinly slice it across the grain.
  • Pile the meat on the baguettes and spoon the accumulated meat juices over the top.
  • Top with the tomato slices and watercress, close the sandwiches and serve.

Nutrition Facts : Calories 756.5, Fat 31.5, SaturatedFat 9.4, Cholesterol 94.9, Sodium 1082.1, Carbohydrate 64.3, Fiber 4.2, Sugar 2.4, Protein 51.2

GRILLED GORGONZOLA FLAT IRONS



Grilled Gorgonzola Flat Irons image

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     Flat Iron Steak

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon ground cinnamon
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon cayenne pepper, or to taste
¼ cup dark brown sugar
4 (8 ounce) flat iron steaks
2 tablespoons olive oil
4 cloves garlic, minced
¼ cup red onion, minced
1 cup Cabernet Sauvignon (or other dry red wine)
1 cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil

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

CARAMELIZED-ONION AND GORGONZOLA GRILLED PIZZA



Caramelized-Onion and Gorgonzola Grilled Pizza image

Provided by Gina Marie Miraglia Eriquez

Categories     Onion     Backyard BBQ     Blue Cheese     Walnut     Summer     Grill     Grill/Barbecue     Gourmet

Yield Makes 6 (appetizer) servings

Number Of Ingredients 6

6 tablespoon extra-virgin olive oil, divided
1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced
14 to 16 ounce pizza dough, thawed if frozen
1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley

Steps:

  • Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
  • Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
  • Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
  • Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
  • Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
  • Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

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