Steak With Blistered Tomatoes And Blue Cheese Recipes

STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM

Steps:

• Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.

FLAT IRON W/ROASTED TOMATO BLEU CHEESE VINAIGRETTE

Steps:

• 1. Preheat oven to 425 degrees. Place tomatoes onto a large, rimmed baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; drizzle with olive oil, toss to coat.
• 2. Place into the preheated oven and bake until tomatoes are softened approximately 12 - 15 minutes.
• 3. Using a slotted spoon, remove 3/4 of the tomatoes to a mesh strainer and place over a bowl to drain. Set remaining 1/4 of the tomatoes on the side for garnish.
• 4. In a medium bowl, whisk together the vinegar, garlic, lime zest, and lime juice.
• 5. While whisking, stream in the extra virgin olive oil. Add in the bleu cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, whisk to combine. Add in the drained roasted tomatoes, whisk together; set aside.
• 6. Meanwhile, place a small skillet over medium-low heat. Add in the butter and allow it to melt.
• 7. Add in the Panko and cook until it begins to brown, approximately 3 - 4 minutes, stirring occasionally (be sure to watch carefully as once they brown they can burn quickly).
• 8. Transfer to a paper towel-lined plate. Allow to cool for a few minutes, toss in the minced chives, set aside.
• 9. In a small bowl, mix together the chili powder, paprika, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
• 10. Season both sides of the steaks with the seasoning blend.
• 11. Heat a grill pan over medium-high heat. Place the steaks onto the grill pan and cook, turning once, to desired doneness (160 degrees for medium).
• 12. Place cooked steaks onto a large plate, cover with aluminum foil and allow to rest for 5 minutes. Slice steaks into 1/4-inch slices.
• 13. To serve, stagger steak slices onto serving plates. Top with the vinaigrette and the Panko crumbs. To garnish, place the reserved 1/4 of the roasted tomatoes onto plates, top tomatoes, and steak with bleu cheese crumbles and chives.

BLUE CHEESE STEAK

Steps:

• Fire up your frying pan to high heat, or get the grill ready.
• Sprinkle steaks with salt and pepper to taste.
• Toss a dab of butter in the pan (or a spritz of oil).
• Place steaks on the hot pan; grill 3 minutes; turn.
• Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
• Remove meat from heat, let stand a few minutes.
• Serve with oven-roasted potato wedges or whole baked potatoes.
• OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.