STEAK WITH GORGONZOLA SAUCE
Steps:
- Gather the ingredients.
- To make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain).
- Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.
- Generously season the steaks on both sides with the salt and pepper.
- In a large, heavy skillet, heat the vegetable oil over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.
- Transfer the steaks to serving plates and let rest for 5 minutes. Spoon the sauce over the steaks or serve on the side.
Nutrition Facts : Calories 684 kcal, Carbohydrate 2 g, Cholesterol 165 mg, Fiber 0 g, Protein 50 g, SaturatedFat 19 g, Sodium 654 mg, Sugar 1 g, Fat 53 g, ServingSize 4 servings, UnsaturatedFat 0 g
GRILLED STEAK WITH CRISP GORGONZOLA CRUST & SCALLIONS
Make and share this Grilled Steak With Crisp Gorgonzola Crust & Scallions recipe from Food.com.
Provided by Shirl J 831
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine frist 5 ingredients; stir well. Brush mixture evenly over both sides of steaks. Cook, covered with grill lid, over medium-hot coals (350º-400º) 6-8 minutes each side or till desired doneness.
- Remove steaks from grill and place on rack in a broiler pan.
- Crumble cheese evenly over steaks; sprinkle breadcrumbs evenly over cheese.
- Place green onions around steak on rack.
- Combine olive oil, 1/2 tsp kosher salt, and 1/4 tsp white pepper; brush over green onions.
- Broil 5 1/2 " from heat (with electric oven door partially open) 3 minutes till cheese is light brown and green onions are heated.
Nutrition Facts : Calories 931.2, Fat 73.7, SaturatedFat 32.1, Cholesterol 197.1, Sodium 1631.8, Carbohydrate 11.2, Fiber 1.7, Sugar 1.9, Protein 54
GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings (with leftovers)
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
- Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
- Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
- Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
- Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.
GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 8
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.
GORGONZOLA-CRUSTED STEAKS
Steps:
- Heat oven to 400°F.
- Cook steaks in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned on both sides.
- Meanwhile, combine cheese, bread crumbs, basil and peppercorns.
- Transfer steaks to baking sheet sprayed with cooking spray; top with cheese mixture.
- Bake steaks 8 to 10 min. or until medium doneness (160ºF). Meanwhile, cook pasta sauce and water in skillet on medium-low heat until heated through, stirring frequently.
- Serve steaks topped with pasta sauce.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 740 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 2 g, Protein 33 g
GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES
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
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
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
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
RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS
Categories Onion Fry Sauté Dinner Blue Cheese Steak Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For gorgonzola butter:
- Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
- For onion rings:
- Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
- Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
- For steaks:
- Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
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5/5 (1)Total Time 31 mins
- In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)
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