Balsamic Marinated Steaks With Gorgonzola Tomato Topping Recipes

Steps:

• Marinade:.
• combine all ingredients in a blender and pulse till garlic is chopped up (30-60 seconds). This will be thick.
• Lay your steaks in a non-corrosive baking dish and poke with a fork.
• Spread with marinade, flipping steaks to cover all sides.
• Cover and refrigerate at least 12 hours.
• Topping:.
• Gently stir all ingredients together till well blended.
• Grill steaks to your preference, sprinkling with salt on each side after searing.
• Just before serving spoon topping on steaks.
• Cooking time is not included.

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

• A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
• MARINATED STEAK PREPARATION.
• Cut beef into 1/2" cubes and set aside.
• Add the italian dressing to the beef, toss and let marinate for at least 1 hours
• ALFREDO SAUCE.
• Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
• In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
• Season to taste with the salt and fresh cracked black pepper.
• Refrigerate until needed.
• BALSAMIC REDUCTION.
• Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
• COMPLETE MEAL.
• Heat Alfredo sauce in large sauté pan.
• Add onion, spinach and gorgonzola cheese.
• Grill steak to desired doneness.
• Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
• Toss pasta with sauce and place on a large platter.
• Place grilled beef on pasta and sauce.
• Drizzle with balsamic glaze.
• Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
• Enjoy with a tomato salad and a nice glass of wine!

Steps:

• Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce., Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes. , Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.

Steps:

• Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
• Marinade for 1/2 to 1 hour.
• Remove and pat dry.
• Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.

Steps:

• In medium bowl, mix all ingredients except steaks.
• Place steaks in a shallow glass dish or ziplock bag with the marinade, turn to coat.
• Cover, and marinate in the refrigerator 1 to 2 days.
• Preheat grill for medium-high to high heat.
• Grill steaks 7 minutes per side, or to desired doneness.
• Discard leftover marinade.

Steps:

• Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.
• Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).
• Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
• Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.