Sliced Grilled Steak On Blue Cheese Biscuits Recipes

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GRILLED STEAK WITH BLUE CHEESE, POTATOES, AND BROCCOLINI



Grilled Steak with Blue Cheese, Potatoes, and Broccolini image

A spice-rubbed flat iron steak is grilled alongside potatoes and broccolini and drizzled with blue cheese sauce for a quick barbeque dinner.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 35m

Yield 4

Number Of Ingredients 15

sea salt, or to taste, divided
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 ¼ pounds flat iron steak
¾ teaspoon freshly ground black pepper, or to taste, divided
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic cloves
2 russet potatoes, cut into 1/8-inch-thick slices
1 bunch broccolini, or more to taste
sea salt and ground black pepper to taste
¾ cup sour cream
3 ounces crumbled creamy blue cheese
½ teaspoon Worcestershire sauce
1 lemon, halved

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Mix 1 teaspoon salt, cumin, coriander, and garlic powder together in a small bowl. Sprinkle seasoning over steak. Add 1/4 teaspoon pepper.
  • Pour 1 tablespoon oil into a large bowl; grate garlic into the bowl. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well to combine.
  • Place broccolini on a platter. Drizzle 1 tablespoon oil on top. Season with salt and pepper.
  • Lay steak on the hottest surface of the grill. Spread potatoes into 1 flat layer next to the steak, leaving some room for the broccolini. Close grill and cook for 5 minutes.
  • Whisk sour cream, blue cheese, and Worcestershire sauce together in a bowl. Season sauce with salt and pepper.
  • Flip steak and potatoes over with tongs. Spread broccolini and lemon onto the grill; cook until broccolini is lightly browned, about 2 minutes. Flip. Close grill and cook until steak begins to firm and is hot and slightly pink in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove steak and let rest, covered, on a flat work surface, about 5 minutes. Transfer broccolini and potatoes to a separate platter. Slice steak. Divide slices between 4 plates; arrange broccolini, potatoes, and blue cheese sauce on the side. Squeeze grilled lemon halves on top.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 34.4 g, Cholesterol 131.6 mg, Fat 38.6 g, Fiber 4.5 g, Protein 42.1 g, SaturatedFat 16.9 g, Sodium 1418.5 mg, Sugar 3.8 g

CHEESESTEAK GRILLED CHEESE



Cheesesteak Grilled Cheese image

Looking for a cheesesteak recipe? This Cheesesteak Grilled Cheese from Delish.com is the best.

Categories     cheesesteak     cheesesteaks     grilled cheese     cheese recipe     sandwiches     pressed sandwich     steak     steak and peppers     steak sandwich     grilled cheeses

Time 30m

Yield 4

Number Of Ingredients 9

1 large onion, thinly sliced
2 bell pepper, thinly sliced
vegetable oil
kosher salt
Freshly ground black pepper
1 lb. sirloin streak, sliced against the grain
8 slices white sandwich bread
1/4 c. mayonnaise
1/2 lb. sliced provolone

Steps:

  • In a large skillet over medium, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until the vegetables are beginning to soften. Push the vegetables to one side of the pan and add the sirloin steak in an even layer on the other side. Season all over with salt and pepper. Let it cook, without stirring, until the bottom browns and develops a nice seared crust, about 1-2 minutes. Stir into the vegetables and continue cooking until the steak is cooked through and browned all over.
  • Spread mayonnaise on one slice of bread. Top the dry side of the bread (the mayo will be on the outside) with steak and vegetable mixture and a slice of provolone. Top with another slice of bread, and spread mayonnaise on the top. Repeat with remaining ingredients.
  • Heat a medium nonstick skillet over medium. Working in batches, cook sandwiches until the bread is golden and the cheese is melted, about 2-3 minutes per side.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE



Grilled Bone-In Rib-Eye Steaks With Blue Cheese image

The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
2 teaspoons coarse kosher salt
Black pepper, as needed
Extra-virgin olive oil, as needed
2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
1 tablespoon unsalted butter
2 teaspoons finely chopped chives
Hot sauce, as needed

Steps:

  • Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
  • Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
  • Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
  • Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

FLAT IRON STEAK AND SPINACH SALAD



Flat Iron Steak and Spinach Salad image

Spinach is topped with peppers, mushrooms and steak in this recipe.

Provided by Kerinholland

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 (2 pound) flat iron steak
salt and ground black pepper to taste
2 tablespoons olive oil
1 large red onion, thinly sliced
½ cup Italian salad dressing
3 large red bell peppers, cut into 1/2 inch strips
2 portobello mushrooms, sliced
½ cup red wine
4 cups baby spinach leaves
½ cup crumbled blue cheese

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
  • Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
  • Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 12.7 g, Cholesterol 111.6 mg, Fat 31.1 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 10.4 g, Sodium 601 mg, Sugar 6.9 g

SLICED GRILLED STEAK ON BLUE CHEESE BISCUITS



Sliced Grilled Steak on Blue Cheese Biscuits image

Make and share this Sliced Grilled Steak on Blue Cheese Biscuits recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 garlic cloves, finely chopped
2 tablespoons McCormick grill seasoning, such a Mc Cormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
salt
fresh ground pepper
3 tablespoons extra virgin olive oil
2 lbs flank steaks
1 (8 ounce) package buttermilk biscuit mix, such as Jiffy brand
1/2 cup blue cheese, crumbles
1 vine-ripe tomatoes
1 bunch watercress, trimmed and cleaned
4 tablespoons sour cream

Steps:

  • Preheat the oven to 450.
  • Preheat a grill pan or outdoor grill to high heat.
  • Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish.
  • Add the flank steak and coat it evenly in the marinade. Let it stand for 10 minutes.
  • While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute.
  • Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board (I added flour to the board before hand so it wouldn't stick).
  • Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares.
  • Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
  • Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness.
  • Remove the flank steak from the grill and let the juices redistribute before slicing.
  • Thinly slice the tomato and coarsely chop the watercress; reserve.
  • To serve, thinly slice the rested meat on an angle, cutting against the grain. To make easy work of the slicing, use a sharp knife. Split each of the four biscuits in half.
  • Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak.
  • Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side.

Nutrition Facts : Calories 806, Fat 45.2, SaturatedFat 16.2, Cholesterol 112.1, Sodium 1139.7, Carbohydrate 39.9, Fiber 1.6, Sugar 8, Protein 57.2

SLICED GRILLED STEAK ON BLUE CHEESE BISCUITS WITH WATERCRESS, SOUR CREAM, AND SLICED TOMATOES



Sliced Grilled Steak on Blue Cheese Biscuits with Watercress, Sour Cream, and Sliced Tomatoes image

Categories     Cookies     Sauce     Cheese     Tomato     Side     Bake     Steak     Watercress

Yield 4 servings

Number Of Ingredients 11

3 garlic cloves, finely chopped
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce (eyeball it)
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
2 pounds flank steak
1 8-ounce package buttermilk biscuit mix, such as Jiffy brand
1/2 cup blue cheese crumbles
1 vine-ripe tomato
1 small bunch of watercress, trimmed and cleaned
4 tablespoons sour cream

Steps:

  • Preheat the oven to 450°F.
  • Preheat a grill pan or outdoor grill to high heat.
  • Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the EVOO. Pour into a 9 x 13-inch glass dish or a sealable plastic bag. Add the flank steak and coat it evenly in marinade. Let stand for 10 minutes.
  • While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board. Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
  • Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing.
  • Thinly slice the tomato and coarsely chop the watercress; reserve.
  • To serve, thinly slice the rested meat on an angle, cutting against the grain. (To make easy work of the slicing, use a sharp knife.) Split each of the four biscuits in half. Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side. Wow! What a looker!

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