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
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
BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let meat rest 10 minutes before beginning dinner preparation.
- Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
- Preheat broiler to high.
- Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
STEAK CARRERA WITH GORGONZOLA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings, depending on size of beef shoulder
Number Of Ingredients 20
Steps:
- Rinse beef shoulder to remove any residue, pat dry with paper towels and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
- Preheat oven to 425 degrees F.
- In an oven proof skillet heat 1 tablespoon olive oil over high heat, add onion and garlic and cook until they begin to soften. Add beef and sear it on all sides. Cover pan (with lid or foil) and transfer to oven to finish beef, bringing to an internal temperature of 115 degrees F for medium rare (about 30 minutes). Remove from oven, transfer to a utility platter, and let rest for 10 minutes. (Make the sauce as directed below while the beef is resting.)
- While the beef is in the oven, make the onion rings. Combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened. Heat oil to 375 degrees F in a deep-fryer. Add the onion rings to the bowl of fritter batter. Using tongs, transfer batter-coated onion rings to the deep-fryer basket, deep-fry in hot oil until golden brown and drain. Keep in a warm place.
- For the sauce: To the pan in which the beef was roasting (use an oven mitt on the hot handle), add 1 cup water and balsamic vinegar over medium high heat and whisk in instant flour. Allow to cook for about 5 minutes to "cook out" the flour. Strain into a bowl and whisk in gorgonzola cheese, allowing it to melt. Season with pepper, to taste, and salt only if needed (as the cheese will lend saltiness).
- Slice beef into steaks, and transfer to serving dish. Spoon cheese sauce over meat and top with onion rings.
STRIP STEAKS WITH GORGONZOLA CRUST
Steps:
- To prepare crumb topping, combine butter, garlic and gorgonzola in a small microwave safe bowl and microwave on high at 15 second intervals until cheese and butter are melted. Season with fresh pepper. Stir in bread crumbs and set aside.
- Coat steaks lightly with oil and season both sides with salt, pepper and rosemary.
- Grill or fry steaks for a minute or two on each side. Transfer to a cookie sheet. Spread crumb mixture on top.
- Roast in preheated 450 degrees F oven for 5 to 10 minutes or more, using a meat thermometer so that steaks are done to your liking.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARINATED STRIP STEAKS WITH GORGONZOLA SAUCE
Make and share this Marinated Strip Steaks With Gorgonzola Sauce recipe from Food.com.
Provided by Mary Jenny
Categories Meat
Time 28m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large glass baking dish combine the marinade ingredients. Whisk to dissolve the tomato paste. Submerge the steaks in the marinade. Cover and refrigerate for 2 to 4 hours.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Lift the steaks from the dish and pat dry with paper towels. Discard the marinade. Lightly brush the steaks with oil and season evenly with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling. Meanwhile, make the sauce.
- In a medium saucepan over medium heat, melt the butter. Add the shallot and cook until tender, about 2 minutes, stirring often. Mix in the sour cream and cheese and cook until the sauce begins to simmer and the cheese has melted, about 3 minutes, stirring occasionally. Remove from the heat, add ¼ teaspoon pepper, and cover to keep warm.
- Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce. Garnish with chives, if desired.
Nutrition Facts : Calories 922.7, Fat 63.9, SaturatedFat 30.5, Cholesterol 274.3, Sodium 1094.8, Carbohydrate 8.8, Fiber 0.8, Sugar 4.7, Protein 64.3
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
PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER
Steps:
- Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
- Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.
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- Remove steaks from refrigerator and let rest (about 30 minutes), bringing to room temperature before cooking.
- Make compound butter: mix 4 teaspoons butter with Gorgonzola and chopped parsley. Mix well. Set aside.
- Pat steaks dry with paper towels and season with salt and pepper to taste. Heat butter and oil in heavy skillet over medium-high heat. When foaming subsides, place steaks into skillet and sear 1 minute each side. Reduce heat to medium. Cook 2 minutes on each side, basting steaks with butter from skillet as they cook.
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- Add the vegetable oil and swirl to coat the pan. Place the steak in the hot skillet and cook for 30 seconds without moving. After that, you can flip frequently (using tongs) until both sides are seared and the internal temperature has reached 145F degrees for medium-rare, about 8 minutes of cooking time depending on thickness. Don't forget to sear the sides!
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