Tag: #steak

Gorgonzola Steak and Mushrooms Over Penne Pasta

A meal you will create again and again.

Watch me maker it here: https://youtube.com/shorts/9DSdmedDrwo

Ingredients
  • 1.5 pounds steak
  • 12 oz mushrooms, sliced
  • 4 oz gorgonzola cheese
  • 4 cloves garlic, sliced
  • 2 Tbsp oil
  • 6 Tbsp butter
  • 1.5 c heavy cream (or half and half)
  • White wine
  • Roasted red bell pepper (optional)
  • 2 Tbsp parsley, divided
  • Salt and pepper to taste
Instructions
  1. Heat a large skillet (we recommend cast iron) over medium high heat. Once hot, add in oil. Or you can cook on an outdoor grill.
  2. Generously season steak with salt and freshly cracked black pepper. Add to hot pan and sear 3-4 minutes per side. Remove to a plate and cover with aluminum foil.
  3. Reduce heat to mediums. Add butter to the pan and, once melted, add in mushrooms. Add some white wine for extra flavor. Cook until they are tender.
  4. Add in garlic and stir for a minute.
  5. Slowly stir in the cream. Add in gorgonzola. Simmer on low until the cheese melts into the sauce.
  6. Thinly slice the steak against the grain.

Spoon the mushroom cheese sauce on a plate

Steak tips with Roasted Red Pepper, Spinach & Feta Penne Pasta in a Rosé Sauce

Never-ending goodness!
Ingredients
  • 1 (1 pound) beef rib eye steak
  • 12 ounces whole-wheat penne
  • ¼ cup extra-virgin olive oil
  • 3 large cloves garlic, sliced
  • 1 (16 ounce) jar roasted red peppers, drained and chopped
  • 1 (10 ounce) package baby spinach
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup crumbled feta cheese

For the sauce:

  • 3 cloves garlic
  • 1 tbsp oil
  • 13.5 oz tomato sauce 398ml, canned
  • ½ cup fresh parmesan cheese grated
  • 1 cup cooking cream or heavy cream
  • Salt/Pepper
Instructions

For the sauce:

  1. Cut the garlic into small pieces. Set aside.
  2. In a skillet, heat the oil over medium-high heat. Add the garlic. Cook it for 1 minute. Do not roast, as this will change the taste of the sauce. Stir a little.
  3. Add the tomato sauce and stir well.
  4. Add the parmesan cheese while stirring with a whisk. Mix well.
  5. Add the cream and stir while bringing to a boil.
  6. Add salt and pepper to taste. Stir well for about 5 minutes and remove from heat and set aside.

For the remaining items:

  1. Melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces.
  2. Bring a large pot of water to a boil and cook penne pasta according to package directions; drain and return to pot.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes.
  4. Combine the vegetable mixture and steak tips with the penne pasta.
  5. Add sauce mixture to the pasta (amount based on your liking)
  6. Serve in bowls and sprinkle with feta.

Balsamic Summer Steak Salad with Roasted Corn

Get that backyard grill working this summer season.

INGREDIENTS

FOR THE MARINADE

  • 1 lb sirloin steak
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

FOR THE SALAD

  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
  • 6 cups mixed spring greens
  • 1 corn on the cob, husk removed
  • 1 tablespoon extra virgin olive oil, for drizzling corn

FOR THE GREMOLATA

  • 2 tablespoons basil leaves, minced
  • 2 tablespoons parsley, minced
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest

FOR THE BALSAMIC VINAIGRETTE

  • 3 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • Dash of salt and fresh ground black pepper
INSTRUCTIONS
  1. Marinate the steak: In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large Ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
  2. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
  3. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
  4. Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
  5. In a small bowl, whisk together ingredients for vinaigrette.
  6. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
  7. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.