Grilled Steak With Blue Cheese Potatoes Recipes

GRILLED STEAK WITH BLUE CHEESE POTATOES

Steps:

• Stir garlic, rosemary, Worcestershire sauce, and oil together in a baking dish. Season with pepper. Place steak in the dish, cutting to fit as necessary. Coat both sides with marinade. Marinate, turning once, for at least an hour.
• Cover potatoes with cold water in a medium saucepan. Add a pinch of salt. Bring to a boil. Reduce heat and simmer until just tender, about 15 minutes. Drain, and let cool slightly. Slice potatoes in half, and brush lightly with oil. Season with salt and pepper.
• Grill steak, turning once, to desired doneness - 3-4 minutes per side for medium rare. Set aside.
• Meanwhile, grill the potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle the potatoes with cheese.
• Thinly slice steak against the grain. Divide steak and potatoes between 4 plates. Serve garnished with rosemary sprigs.

STEAK WITH BLUE CHEESE POTATOES

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.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

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.

GRILLED STEAK WITH BLUE CHEESE POTATOES

Steps:

• Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
• Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
• Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

GRILLED STEAK WITH BLUE CHEESE SAUCE

Steps:

• Heat grill to medium heat.
• Cook and stir half-and-half, 1/3 cup A.1., 1/4 cup cheese and flour in small saucepan on medium heat 4 to 5 min. or until cheese is melted and mixture comes to boil.
• Grill steak for 5 to 6 min. on each side or until medium doneness (160°F), brushing occasionally with remaining A.1. Remove steak from grill; let stand 5 min.
• Cut steak across the grain into thin slices; place on serving plate. Drizzle with cheese sauce. Sprinkle with remaining cheese and onions.

GRILLED STEAK WITH BLUE CHEESE, POTATOES, AND BROCCOLINI

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix 1 teaspoon salt, cumin, coriander, and garlic powder together in a small bowl. Sprinkle seasoning over steak. Add 1/4 teaspoon pepper.
• Pour 1 tablespoon oil into a large bowl; grate garlic into the bowl. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well to combine.
• Place broccolini on a platter. Drizzle 1 tablespoon oil on top. Season with salt and pepper.
• Lay steak on the hottest surface of the grill. Spread potatoes into 1 flat layer next to the steak, leaving some room for the broccolini. Close grill and cook for 5 minutes.
• Whisk sour cream, blue cheese, and Worcestershire sauce together in a bowl. Season sauce with salt and pepper.
• Flip steak and potatoes over with tongs. Spread broccolini and lemon onto the grill; cook until broccolini is lightly browned, about 2 minutes. Flip. Close grill and cook until steak begins to firm and is hot and slightly pink in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak and let rest, covered, on a flat work surface, about 5 minutes. Transfer broccolini and potatoes to a separate platter. Slice steak. Divide slices between 4 plates; arrange broccolini, potatoes, and blue cheese sauce on the side. Squeeze grilled lemon halves on top.

GRILLED RIB-EYE STEAK WITH BLUE CHEESE

Steps:

• For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
• Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
• Serve the steaks with the arugula and the blue cheese dressing.

GRILLED BLUE CHEESESTEAK

Steps:

• Heat gas or charcoal grill. In small bowl, mix cheese, mayonnaise, Worcestershire sauce and garlic until blended; set aside.
• Place steak on grill. Cover grill; cook over medium-high heat 15 to 20 minutes, turning once, until desired doneness. Remove steak from grill.
• Spoon cheese mixture over steak; let stand 1 to 2 minutes or until cheese is slightly melted. Cut steak into pieces to serve.

BLUE CHEESE TOPPED GRILLED RANCH STEAK

Steps:

• Brush both sides steaks with oil; seaon with lemon pepper and garlic powder.
• Grill steaks covered over medium coals to desired degree of doneness.
• During last 2 minutes or grilling; top steaks with blue cheese. Heat
• 1-2 minutes more or until cheese begins to melt.

GRILLED STRIP STEAKS AND POTATOES WITH BLUE CHEESE BUTTER

Steps:

• Combine potatoes, 1 teaspoon salt, and 1 1/2 quarts cold water in large pot and bring to boil over high heat.
• Reduce heat to medium and simmer until potatoes are barely tender, about 6 minutes.
• Drain potatoes in colander, being careful not to break them.
• Transfer potatoes to rimmed baking sheet coated with 1 tablespoon of oil.
• Drizzle remaining tablespoon oil over potatoes and season with salt and pepper to taste and set aside.
• Light grill and heat until grate is hot, about 5 minutes.
• Generously sprinkle both sides of steaks with salt and pepper.
• Cook, uncovered, over hottest part of grill until well browned on one side, about 3 minutes.
• Turn steaks; grill until well browned on second side, 3 minutes.
• Once browned, move steaks to cooler part of grill.
• Continue grilling, uncovered, to desired doneness, 7 to 8 minutes more for rare (120 degrees on instant-read thermometer), 9 to 10 minutes for medium-rare on rare side (125 degrees), 11 to 12 minutes for medium-rare on medium side (130 degrees), or 12 to 13 minutes for medium (135 to 140 degrees). Remove steaks from grill and let rest for 5 minutes.
• Once steaks are moved to cooler part of grill, place potatoes on hotter part.
• Cook, turning once, until grill marks appear and potato slices are cooked through, 6 to 8 minutes.
• While meat and potatoes are cooking on the grill, prepare sauce by beating butter with large fork in medium bowl until light and fluffy.
• Add cheese, shallot, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
• To serve, place one steak and some of potatoes. Top each steak with 2 tablespoons butter mixture and serve immediately.

GRILLED SIRLOIN STEAKS WITH BLUE CHEESE-WALNUT BUTTER

Steps:

• Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Mix in walnuts. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)
• Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.
• Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve.

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush steaks with oil and season with salt and pepper.
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.