Grilled Steak With Tomato And Blue Cheese Salsa Recipes
GRILLED STEAK WITH TOMATO AND BLUE CHEESE 'SALSA'
Make and share this Grilled Steak With Tomato and Blue Cheese 'salsa' recipe from Food.com.
Provided by Hey Jude
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill or grillpan for high heat. Season steaks with 1/2 teaspoons of the salt and pepper to taste. Grill until brown on one side, 5 minutes. Turn; grill to desired doneness, about 5 more minutes for medium. Let steak rest 5 minutes.
- Meanwhile, combine green onions, tomatoes, cheese, walnuts, olive oil, minced chives and remaining 1/2 teaspoons of salt in a medium bowl with a fork until ingredients are evenly coated with olive oil. Serve steak, splitting each steak into 2 servings, topped with salsa and whole chives.
Nutrition Facts : Calories 607.8, Fat 48.1, SaturatedFat 18.5, Cholesterol 134.7, Sodium 1031.7, Carbohydrate 5, Fiber 1.4, Sugar 0.6, Protein 38.1
TOMATO AND BLUE CHEESE SALSA
Another of my favorites, also out of a newspaper years ago. This is fantastic on steaks cooked on the grill, and as a dressing on baked potatoes. Use your imagination!!! I'm sure this would be just as good with other vegies, and chicken or fish.
Provided by cricketbird
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the above ingredients in a medium bowl with a fork until ingredients are evenly coated with olive oil.
- Use to top steak, baked potatoes, whatever!
- Roquefort cheese is also a fine choice for this salsa.
- Cooking time is the time it takes to toast the walnuts in the oven. Very quick to put together.
Nutrition Facts : Calories 182.6, Fat 15.6, SaturatedFat 5.7, Cholesterol 19, Sodium 360.2, Carbohydrate 5, Fiber 1.4, Sugar 0.6, Protein 7.2
GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE
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
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.
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