Steak With Strawberry Bbq Sauce And Blue Cheese Recipes

STRAWBERRY-BLUE CHEESE STEAK SALAD

Steps:

• Season steak with salt and pepper. In a large skillet, heat oil over medium heat. Add steak; cook 5-7 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; let stand 5 minutes. Cut steak into bite-sized strips; toss with lime juice., On a platter, combine romaine, strawberries and onion; top with steak. Sprinkle with cheese and walnuts. Serve with vinaigrette.

BEEF STEAKS WITH BLUE CHEESE

Steps:

• Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.

PEPPERED BEEF STEAK WITH STRAWBERRY BALSAMIC SAUCE

Steps:

• For the glaze: In a saucepan, over medium heat, add olive oil, and heat, then add onion, garlic and Europe's Best Country Strawberries and cook, stirring occasionally for 5-6 minutes, or until strawberries are just softened. Add vinegar, honey, salt and pepper and cook for 2 minutes. Purée in blender or food processor.
• For the Steak: In a small bowl, combine the mustard, garlic, pepper and salt. Rub over steak. Grill steak for 4-5 minutes pr side for medium-rare, or longer until desired doneness. Let stand for 5 minutes. Carve steak thinly, across the grain. Arrange on a serving platter. Spoon over sauce. Garnish with basil.
• Boneless rib steaks can be substituted for sirloin steaks.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

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.

GRILLED RIB-EYE STEAK WITH BLUE CHEESE

Steps:

• For the blue cheese dressing, combine the heavy cream, cream cheese, sour cream, Gorgonzola, and scallions in a large bowl and gently crush together with a fork. Set aside.
• Preheat a charcoal grill until the coals are white. Rub both sides of the steak with 1 tablespoon (15ml) olive oil and season liberally with salt and pepper. Put the steak in the center of the grill and cook 6 to 7 minutes per side, turn 90-degrees once on each side. If the grill is too hot and the steak is cooking too fast, transfer the steak to indirect heat and cover. Remove the steaks from the grill and rest for about 10 minutes. Meanwhile, toss the arugula with the remaining olive oil and season with salt.
• Serve the steaks with the arugula and the blue cheese dressing.

STEAK WITH BLUE CHEESE BUTTER

Steps:

• In a small bowl combine butter, blue cheese, parsley, basil and garlic.
• Set aside.
• Grill steaks to desired doneness.
• Top each steak with a generous amount of the butter mixture.
• Chill the remaining butter for another time.
• (Try the butter mixture tossed with hot cooked vegetables).