RIBEYE STEAKS WITH GORGONZOLA AND BALSAMIC GLAZE
This is my husband's and my 4 year old daughter's favorite dinner. For special occasions I butterfly the steaks open to make them into a heart shape. I serve this with oven roasted parmesan crusted potatoes and broccoli.
Provided by Cindy Rieber
Categories Beef
Time 2h
Number Of Ingredients 6
Steps:
- 1. Brush each steak with olive oil then liberally season with steak seasoning.
- 2. Heat a non-stick skillet over medium-high heat. Place steaks into hot pan, sear well on top, bottom and edges. Cook for 4 minutes on each side. Turn heat off. Turn broiler on.
- 3. Sprinkle the tops of each steak with the crumbled gorgonzola cheese.
- 4. Place under broiler for 1 - 2 minutes to slightly melt the cheese and it turns a light brown.
- 5. Remove to warmed plates. Drizzle steaks with the balsamic glaze.
RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE
Categories Sauté Low Carb Quick & Easy Vinegar Rosemary Steak Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 5
Steps:
- Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
- Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.
STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
Provided by Bon Appétit Test Kitchen
Categories Valentine's Day Quick & Easy Father's Day Dinner Parmesan Steak Arugula Pan-Fry Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.
GORGONZOLA FIGS WITH BALSAMIC GLAZE
For a fancy, eye-catching appetizer, try these delightful stuffed figs wrapped with prosciutto. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup., Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper. , Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 190mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
STEAK GORGONZOLA WITH BALSAMIC REDUCTION OVER PASTA
This recipe is similar to a dish made at Olive Garden. It includes instructions for preparing the balsamic reduction and alfredo sauce, though both items may be purchased already prepared. This is a family favorite!
Provided by jarhoops
Categories Steak
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
- MARINATED STEAK PREPARATION.
- Cut beef into 1/2" cubes and set aside.
- Add the italian dressing to the beef, toss and let marinate for at least 1 hours
- ALFREDO SAUCE.
- Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
- In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
- Season to taste with the salt and fresh cracked black pepper.
- Refrigerate until needed.
- BALSAMIC REDUCTION.
- Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
- COMPLETE MEAL.
- Heat Alfredo sauce in large sauté pan.
- Add onion, spinach and gorgonzola cheese.
- Grill steak to desired doneness.
- Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
- Toss pasta with sauce and place on a large platter.
- Place grilled beef on pasta and sauce.
- Drizzle with balsamic glaze.
- Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
- Enjoy with a tomato salad and a nice glass of wine!
Nutrition Facts : Calories 1794, Fat 91.1, SaturatedFat 39.6, Cholesterol 611.8, Sodium 1693.5, Carbohydrate 140.8, Fiber 4.9, Sugar 45.3, Protein 98.8
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- Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.
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