Steak With Blue Cheese Butter And Celery Salad Recipes
DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER
Inexpensive steaks get an upgrade from a Dijon balsamic vinaigrette and a dollop of blue cheese butter. The vinaigrette also makes an earthy, tangy dressing for a crunchy celery salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
- Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
- Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
- Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
- Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
- Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.
STEAK WITH BLUE-CHEESE BUTTER AND CELERY SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper. Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad.
- Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper. Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss.
- Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.Top with the blue-cheese butter and serve with the celery salad.
Nutrition Facts : Calories 448, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 132 milligrams, Sodium 448 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 34 grams
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- Put the sliced onions in a bowl of cold water to take the bite out if them while you prepare everything else.
- Combine the Worcestershire and hot sauce in a bowl large enough to hold the steak. Prick the steak all over with a fork and then add it to the bowl with the sauce. Let that rest in there while you make the butter.
- Mix together the butter, blue cheese, and 1/2 tablespoon of the parsley with some salt and pepper. Reserve for later.
- Heat a large cast iron skillet over high heat and add 1 tablespoon of oil then add the steak. Do not move it until the bottom browns, about 5 minutes. Flip and cook for at least another 5 minutes, use a thermometer in the thickest part of the meat to be sure. You may need to lower the heat a bit, You want 140 to 145 for medium rare. When it is just shy of the desired temp remove from the heat, cover with foil, and prepare the salad.
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