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Strip Steaks with Gorgonzola and Balsamic Onion Crust

3-4 thick cut strip steaks

Olive oil

Garlic salt or your favorite seasoned salt

Fresh ground black pepper

Cheese Crust:

4-6 ounces herb cheese spread like Boursin

4 ounces gorgonzola crumbled

1 cup balsamic onion jam (if you don’t want to make onion jam use one finely diced one shallot instead)

1-2 tbsp fresh herbs (whatever you have on hand like basil or parsley)

Fresh ground black pepper

Mix all the ingredients for the cheese crust together.  Add enough herb cheese to hold the gorgonzola and fresh herbs together in a thick paste.

Bring the steaks to room temp. Coat them with olive oil and spices. Heat your grill or broiler to high! And sear the outsides of the steaks turning as needed cooking to your preferred doneness.  For us we did about 3 minutes a side for rare.

Then coat the top of each steak with 1 inch of the cheese crust mixture.  Heat the crust until it browns and bubbles.  I like to do this step under the boiler even if I cook the steaks on the grill. Let the steaks rest for about 2-4 minutes before you cut into them.

I did let these get a little more browned on the cheese crust than I should have but they still taste perfect.

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