Grilled Strip Loin With Blue Cheese Butter Recipes

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BEEF STRIP LOIN WITH CREAMY BLUE CHEESE SPINACH



Beef Strip Loin With Creamy Blue Cheese Spinach image

The ultimate steak experience is enhanced with the perfect accompaniments. Pair a perfectly grilled strip loin with this tangy and creamy combination of spinach and blue cheese and allow the steak's texture and flavour to shine through.

Provided by Mary Jenny

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 100% canadian aaa angus strip steaks
salt and pepper, to taste
1 lb russet potatoes or 1 lb yukon gold potato
1/4 cup olive oil
12 ounces frozen spinach, thawed
1 cup heavy cream
4 ounces blue cheese, crumbled

Steps:

  • Pre-heat oven to 350°F.
  • Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking).
  • Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute.
  • In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes.
  • To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly.
  • Find more fresh recipes ideas online at walmart.ca/recipes.

Nutrition Facts : Calories 1145.9, Fat 85.5, SaturatedFat 37.6, Cholesterol 318.3, Sodium 633.5, Carbohydrate 26.1, Fiber 5.2, Sugar 1.7, Protein 67.8

GRILLED FILET WITH BLUE CHEESE BUTTER



Grilled Filet with Blue Cheese Butter image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 stick unsalted butter, slightly softened
1/4 cup crumbled Cabrales blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
4 (1 1/2-inch thick) filet mignons
Canola oil, as needed
1 teaspoon coarsely cracked black pepper

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
  • Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

STRIP LOIN STEAK WITH BLUE CHEESE AND SAGE



Strip Loin Steak With Blue Cheese and Sage image

If you are searching for an awesome recipe for grilled strip loin this is one to try! These steaks will melt in your mouth.

Provided by Kittencalrecipezazz

Categories     Steak

Time 20m

Yield 4 steaks

Number Of Ingredients 7

1 tablespoon minced fresh garlic
2 tablespoons chopped fresh sage (only fresh should be used)
1/4 cup olive oil (can use more oil)
2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
salt and pepper
4 striploin steaks
1/2 cup crumbled blue cheese (or to taste) or 1/2 cup gorgonzola (or to taste)

Steps:

  • In a bowl, whisk together the minced garlic, 1 tbsp chopped sage, 1/4 cup olive oil, vinegar and salt and pepper (I use about 1/4 teaspoon salt).
  • Add steaks, turn well to coat.
  • Cover, and refrigerate for 4 hours or up to 8 hours.
  • Place steaks on grill, season with more pepper if desired and cook to desired doneness.
  • Transfer steaks to a platter.
  • Sprinkle with crumbled blue cheese and remaining sage.

Nutrition Facts : Calories 370.4, Fat 24.3, SaturatedFat 7.3, Cholesterol 91.7, Sodium 299, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 33.3

GRILLED MARINATED GARLIC AND CHILI RUBBED STRIP LOIN STEAKS



Grilled Marinated Garlic and Chili Rubbed Strip Loin Steaks image

Plan ahead the steaks have to marinade overnight or up to 2 days. If you are making more than 4 steaks then double the chili rub. You can also broil these in the oven. These steaks are AMAZING!

Provided by Kittencalrecipezazz

Categories     Steak

Time 36m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons chili powder
3 large garlic cloves (mashed)
1 teaspoon salt
1 teaspoon cumin
2 teaspoons honey (or use white sugar)
4 tablespoons Worcestershire sauce
4 loin strip steaks (about 1-inch thick)

Steps:

  • In a small bowl mash the garlic cloves with 1 teaspoon salt to make a paste, then add in chili powder, cumin, honey and Worcestershire sauce; mix to make a paste.
  • Arrange the steaks on a plate or platter and rub both sides of the steaks with the chili paste.
  • Transfer the steaks to a large resealable plastic bag.
  • Refrigerate for 24 hours (or up to 2 days). Remove the steaks 1 hour and 15 minutes and let sit at room temperature (this is IMPORTANT, the steaks must stay out at room temperature before grilling!).
  • Prepare the grill.
  • Grill the steaks about 5-6 minutes on each side for medium-rare.

Nutrition Facts : Calories 39.7, Fat 0.8, SaturatedFat 0.1, Sodium 787.3, Carbohydrate 9.3, Fiber 1.4, Sugar 4.9, Protein 0.7

WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER



Well-Done Steak with Blue Cheese Compound Butter image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons
6 ounces blue cheese
Kosher salt and freshly ground black pepper
4 New York strip steaks, 14 to 16 ounces each
1 tablespoon vegetable oil

Steps:

  • Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill.
  • Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F.
  • Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F.
  • Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees.
  • Serve the steaks topped with blue cheese compound butter.

TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST



Tenderloin of Beef With Blue Cheese and Herb Crust image

Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of madiera and blue cheese are a perfect choice with the beef tenderloin. Serve with Potato Gratin and Pan Steamed Lemon Asparagus for an unbeatable combination.

Provided by Stinkerbell

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, softened
3 tablespoons flour
3 cups beef broth
6 tablespoons madeira wine
2 1/4 lbs beef tenderloin
1/4 cup breadcrumbs
6 tablespoons blue cheese
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/4 teaspoon black peppercorns, crushed
1 tablespoon olive oil

Steps:

  • Combine the butter and the flour together.
  • Bring the beef broth and madiera to a boil.
  • Whisk in the butter and flour mixture until completely dissolved.
  • Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
  • While the sauce is simmering, preheat the oven to 350*F.
  • Spray the rack of a roasting pan with nonstick spray and place in the pan.
  • Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
  • Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
  • Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
  • Heat the olive oil in a nonstick skillet over high heat.
  • Sear the medallions until just browned, 2 to 3 minutes on each side.
  • Arrange the medallions in a roasting pan.
  • Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
  • Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
  • If butchers twine was used, be sure to remove it.
  • Serve the medallions on a pool of the warm madiera sauce.

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