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.
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 MARINATED STRIP STEAK WITH SCALLIONS
Serve grilled strip steak with sauteed asparagus and oven-roasted fingerling potatoes for a homespun take on chophouse fare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Place steaks in a large, shallow, nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl; whisk to combine. Pour marinade over steaks; cover with plastic wrap, and set aside at room temperature 40 minutes, turning steaks once.
- Heat grill or grill pan. Remove steaks from marinade, letting excess drip off, and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness, or about 6 minutes on each side, for medium-rare. Transfer to a large serving platter; cover with foil, and let rest 10 minutes. Grill remaining scallions, about 1 minute on each side, and serve with the steaks.
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- 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.
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- 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 on the stove, melt the butter. Add the shallot and cook until tender, about 2 minutes, stirring often. Mix in the sour cream and cheese and cook just until the sauce begins to simmer and the cheese has melted, about 3 minutes, stirring occasionally. Do not boil the sauce or it will curdle. Remove from the heat, add ¼ teaspoon pepper, and cover to keep warm.
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