Recipe Monday - Gorgonzola Mushroom Steak

If you're looking for something a little different on your steak, this gorgonzola mushroom sauce is a great alternative to regular seasonings. Next time I make it, though, I will cut down on the recommended gorgonzola amount. The cheese is so strong that using the full amount can be a little overpowering!

Mushroom Gorgonzola Sauce:
1/2 c butter
1/2 pound mushrooms, sliced
3-4 green onions, chopped
2 cloves garlic
4 ounces gorgonzola cheese
1 T Worcestershire sauce

In a medium skillet, melt the butter and then add the mushrooms and green onions. Cook until the mushrooms are soft, and then add the gorgonzola cheese and Worcestershire sauce. Serve over the beef.

In terms of the steak itself, I seasoned mine with rosemary, basil, salt and pepper, then broiled it in the oven for a few minutes on each side before serving with the sauce.



 

Recipe Monday - Gorgonzola Crusted New York Strip Steak

I wanted to try something a little different on our steak this time, and it came out really well!

Ingredients for Crumb Topping:

3 tablespoons butter, softened

2 ounces creamy gorgonzola cheese

1 clove garlic, minced

Freshly cracked black pepper

1/2 cup panko japanese style bread crumbs

Steaks:

2 NY strip steaks

2 tablespoons olive oil

Kosher salt and black pepper

1 tablespoon fresh rosemary

Directions:

To prepare crumb topping, combine butter, garlic and bleu cheese in a small microwave safe bowl and microwave on high at 15 second intervals until cheese and butter are melted.  Season with fresh pepper.  Stir in bread crumbs and set aside.

Coat steaks lightly with oil and season both sides with salt,pepper and rosemary.  Grill or fry steaks for a minute or two on each side.  Transfer to a cookie sheet.  Spread crumb mixture on top.  Roast in preheated 450 degree oven for 5 to 10 minutes or more, using  a meat thermometer so that steaks are done to your liking.  Remove steak from pan, cover loosely with foil, and rest for 2 minutes before serving.

 

Recipe Monday - Quick London Broil

This has quickly become my family's favorite London Broil recipe. It's quick and flavorful, and the meat comes out tender. Full of win.

*1 London Broil Cut, 1-2 pounds
*Apple Cider Vinegar
*Sea Salt (about 1/2 tsp.)
*Pepper (to taste)
*Garlic powder (about 1/2 tsp., or sub fresh pressed garlic)
*Onion powder (about 1/2 tsp.)
*Paprika (about 1/4 tsp.)
*Soy sauce

Take London Broil out of freezer entirely too close to dinner. (HAHA, this lady kills me. That is exactly me. See end of recipe for original blog.)

Place in sink full of cold water (still in packaging).

When thawed throughout (about one to one and a half hours), remove from water and packaging and dry thoroughly. Sprinkle both sides of the steak with apple cider vinegar and rub in. Let sit for a few minutes.

While meat is sitting, combine the salt, pepper, garlic powder, onion powder and paprika in a small bowl.

Tenderize the steak. Pound the steak to a uniform thickness.

Sprinkle both sides of the London broil with soy sauce, and then rub both sides with the spice mixture.

Heat a large saute pan (or, if you cut your steak, two large saute pans) over medium heat. When hot, place steak in pan. Cook for about five minutes or until a nice brown is established and the meat does not stick to the pan. Turn over and brown the other side.

Now, how long you cook it after that is up to you. London broil should never be cooked past early medium, otherwise it will be tough.

Move to a cutting board, allow to sit for a few minutes and then slice it very thinly, across the grain. Enjoy!

I found this originally on Dishrag Diaries. Thank you!




 

Recipe Monday - White Wine Steak Sauce

Sippy cups not included.

2 T-Bone steaks

Montreal Steak Seasoning

salt and pepper to taste

2 Tbsp. butter

8 oz. sliced mushrooms

1 c. Chardonnay

4 Tbsp. heavy cream

1 tsp. dried parsley

DIRECTIONS:

In a medium skillet, melt butter. When foamy, add sliced mushrooms. Simmer over medium heat until almost all water is gone. Add wine, and simmer on medium/low until reduced to about a cup. Add cream, and reduce heat to low. Stir to combine. Keep on low heat, stirring occasionally. 

In the meantime, set oven to broil.

Grill/broil steaks for 4-5 minutes per side for medium/rare. (This also depends on how close your steaks are to the heat source. Ours, in the broiler, were only about 1 1/2 inches away). Add to cooking time for steaks cooked more well-done. Remove from broiler/grill, let sit a minute, and top with sauce. Serve steaks immediately.