Steak with caramelized figs, blue cheese and balsamic. Bacon & Blue Cheeseburger Flatbread with Caramelized OnionsMeals, Heels. Delectable I had bought a strip steak for something else and then never used it so this looked delicious–and it did not disappoint. I seasoned the steak with Montreal Steak Seasoning and.
But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine. While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency. Serve sauce as a condiment to steaks. You can cook Steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Steak with caramelized figs, blue cheese and balsamic
- It’s 2 of beef steaks (I used bone-in striploin).
- It’s 1 of small handful fresh thyme.
- You need 1 of large shallot, chopped.
- Prepare 50 g of gorgonzola, thinly sliced or broken into small chunks.
- It’s 2 of green figs, quartered.
- Prepare of Good quality aged balsamic vinegar for drizzling.
DH not a big vinegar fan so I cut back on the amount in sauce to half and added equal amount of sour cream to give a. Use Flank Steak, arugula, blue cheese and ciabatta bread for a fresh and tasty sandwich. Perfect to make for lunch or a quick dinner. Place steak slices on bottom half of bread, top with arugula and blue cheese; drizzle with remaining balsamic vinegar.
Steak with caramelized figs, blue cheese and balsamic step by step
- Add a splash of olive oil and a pat of butter to a large pan on high heat. Season the steaks well with salt and freshly cracked black pepper, and sear them for 3 to 4 minutes on one side..
- Flip the steaks over and lay the thyme sprigs on top. Add a few more tbsp of butter to the pan and let it melt. Baste the meat and thyme with the melted butter for another 3 to 4 minutes. Throw away the thyme sprigs and remove the meat to a plate. Top with the blue cheese so it can melt as the steaks rest..
- Add the shallot and figs to the pan. Let fry, turning the figs over as needed, until the figs are caramelized and the shallot softened but not burnt. This'll only take a few minutes..
- Arrange the figs and shallot on top of the steaks. Drizzle everything with a few tbsp of balsamic vinegar. Serve hot..
Grilled ribeye steaks with an amazing caramelized shallot and blue cheese butter that slowly melts over top. Drop in about two tablespoons or so. Add in the caramelized shallots… And give it all a nice stir until the blue cheese is becoming one with the shallots that are becoming one with the butter. I grew up eating steaks with a blue cheese & butter sauce that my Dad makes. I found some low fat blue cheese (WAHOO) and decided to sprinkle a bit on top of my steak.