Valentine's Day - Gorgonzola Steak
February 14th, 2014
"Gorgonzola" Butter Steak with Italian marinade:
Ingredients:
2 large New York Strip Steaks
Marinade:
1/4 cup olive oil
2 TSP balsamic vinegar
Salt and pepper in the marinade and on the steaks
1 TBSP fresh rosemary, chopped
4 cloves garlic, thinly sliced
Gorgonzola Butter:
5 oz Gorgonzola Butter
2 oz. cortija cheese
1 tsp worsechire
2 teaspoons peppercorns
1/4 cup toasted walnut halves
1 1/2 TBSP minced chives
6 drops tabasco
1 TB softened butter
Directions:
1. Marinate the steaks with all the ingredients in the marinade for at least 1 hour.
2. Preheat grill to medium high. Shake off excess marinade from steaks. Grill each side for 12 minutes being careful to avoid flare-ups. (Yes I know it is February and there is 12 in of snow outside in Chicago but I went outside to grill)
4. Preheat the broiler to low. Combine all the gorgonzola ingredients in a food processer and combine until smooth. If you make ahead of time, you can refrigerate. (I had some left over, so you can easily wrap tight with plastic wrap and freeze for next time)
3. Take steaks off the grill and top with Gorgonzola Butter. Smash it down a little so it makes an even layer.
4. Put steaks in broiler for 5-7 minutes. Let rest for a few minutes and serve.
Minted Couscous
Ingredients:
2 cups couscous
1/4 cup chopped mint
1 TBSP chopped chives
3 TBSP minced chives
3 TBSP chopped green onions
1 TSP sweet paprika (or Hungarian paprika which is what I used tonight)
3 TBSP olive oil heated over low with 3 cloves chopped garlic and 1 TSP oregano)
Salt and pepper
2 TBSP butter
Directions:
1. Boil 3 cups of water for couscous in a small saucepan
2. Slowly heat up the olive oil, garlic and oregano over low heat in a small sauté pan for about 10 minutes.
3. In a large sauté pan, put the 2 cups of couscous and olive oil mixture over medium heat. Stir and coat couscous for about 4-5 minutes.
4. Start to add the boiling water to the couscous 1/2 cup at a time. You should use about 2 -3 cups of water. Bring the pan to simmer for about 12-14 minutes.
5. Add the herbs, paprika, 2 TBSP butter with salt and pepper at the last minute. Mix together and heat over low for another 2-3 minutes. Serve warm with the steak.
Wine: This meal pairs well with a young cabernet sauvignon. The reason you want a young Cab is because an older, complex Cab will have a thicker, fuller mouth feel. You don't want that complexity to take away from the flavor of your meal. But, you do want the natural, juiciness from a young Cabernet to pair with this big boy steak. A young Cabernet has a high tannin level. So, the gorgonzola and walnuts play against that and tame them. It makes for a well-balanced meal. Enjoy.
Patagonia Argentina
Schroeder Estate
Cabernet Sauvignon 2012
*This is a unique wine from the best Wine club out there....I will see what you think is the best wine club. But you won't find this in any retail wine shop.
"Gorgonzola" Butter Steak with Italian marinade:
Ingredients:
2 large New York Strip Steaks
Marinade:
1/4 cup olive oil
2 TSP balsamic vinegar
Salt and pepper in the marinade and on the steaks
1 TBSP fresh rosemary, chopped
4 cloves garlic, thinly sliced
Gorgonzola Butter:
5 oz Gorgonzola Butter
2 oz. cortija cheese
1 tsp worsechire
2 teaspoons peppercorns
1/4 cup toasted walnut halves
1 1/2 TBSP minced chives
6 drops tabasco
1 TB softened butter
Directions:
1. Marinate the steaks with all the ingredients in the marinade for at least 1 hour.
2. Preheat grill to medium high. Shake off excess marinade from steaks. Grill each side for 12 minutes being careful to avoid flare-ups. (Yes I know it is February and there is 12 in of snow outside in Chicago but I went outside to grill)
4. Preheat the broiler to low. Combine all the gorgonzola ingredients in a food processer and combine until smooth. If you make ahead of time, you can refrigerate. (I had some left over, so you can easily wrap tight with plastic wrap and freeze for next time)
3. Take steaks off the grill and top with Gorgonzola Butter. Smash it down a little so it makes an even layer.
4. Put steaks in broiler for 5-7 minutes. Let rest for a few minutes and serve.
Minted Couscous
Ingredients:
2 cups couscous
1/4 cup chopped mint
1 TBSP chopped chives
3 TBSP minced chives
3 TBSP chopped green onions
1 TSP sweet paprika (or Hungarian paprika which is what I used tonight)
3 TBSP olive oil heated over low with 3 cloves chopped garlic and 1 TSP oregano)
Salt and pepper
2 TBSP butter
Directions:
1. Boil 3 cups of water for couscous in a small saucepan
2. Slowly heat up the olive oil, garlic and oregano over low heat in a small sauté pan for about 10 minutes.
3. In a large sauté pan, put the 2 cups of couscous and olive oil mixture over medium heat. Stir and coat couscous for about 4-5 minutes.
4. Start to add the boiling water to the couscous 1/2 cup at a time. You should use about 2 -3 cups of water. Bring the pan to simmer for about 12-14 minutes.
5. Add the herbs, paprika, 2 TBSP butter with salt and pepper at the last minute. Mix together and heat over low for another 2-3 minutes. Serve warm with the steak.
Wine: This meal pairs well with a young cabernet sauvignon. The reason you want a young Cab is because an older, complex Cab will have a thicker, fuller mouth feel. You don't want that complexity to take away from the flavor of your meal. But, you do want the natural, juiciness from a young Cabernet to pair with this big boy steak. A young Cabernet has a high tannin level. So, the gorgonzola and walnuts play against that and tame them. It makes for a well-balanced meal. Enjoy.
Patagonia Argentina
Schroeder Estate
Cabernet Sauvignon 2012
*This is a unique wine from the best Wine club out there....I will see what you think is the best wine club. But you won't find this in any retail wine shop.
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