Posts tagged ‘Beef’

Recipe – Grilled Steak With Gorgonzola Cream Sauce

There are some days you just need to spoil yourself a little. Today, was one of those days for me. My wife is away for the remainder of the weekend visiting girlfriends, which makes it the perfect evening for me to do something that’s beef based. I’ve been having a craving for a nice grilled steak, so I opted for a steak with gorgonzola cream sauce.

Grilled steak in Gorgonzola Cream Sauce

The cream sauce takes a very long time, and requires a lot of attention, but the payoff is ohhh so worth it. Here’s how you do it.

Raw Steak


  • 2 10 ounce New York Strip steaks
  • 4 cups heavy cream
  • 4 ounces crumbled Gorgonzola
  • 3 tablespoons freshly grated Parmesan
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley

Gorgonzola and Parsley


1. In a medium saucepan bring the heavy cream to a full boil over medium-high heat. Once the cream has come to boil continue to boil rapidly for 45 to 50 minutes until it thickens. If you’ve never boiled cream before, it has a tendency to boil over VERY quickly. Make sure you stir it occasionally and keep an eye on it. This isn’t something you can set and forget.

2. As the cream begins to boil, rub your steaks in olive oil and give them a generous rub with salt and freshly ground pepper. After 35 minutes, toss your steaks onto a grill pan or on a traditional grill. Cook steak to your liking. I do about 4 to 5 minutes a side tops for a medium rare finish. Halfway through the grilling process, toss on 8 to 10 spears of asparagus and cook through.

3. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

4. Plate your steaks and let the meat rest for approximately 4 minutes. Spoon Gorgonzola sauce over your steak and asparagus and grind two or three turns of freshly ground pepper over the top.

It’s a fantastic sauce and you’ll undoubtedly have leftovers. It’s great on crackers, grilled chicken or even as a salad dressing. Reheating it is VERY easy or you can have it cold.

If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Let me know if you try it… the sauce is really easy but tastes gourmet!


January 24, 2009 at 8:22 pm 4 comments

Recipe – Green Chile Colorado

I don’t normally care for traditional breakfast foods, save the occasional omelet. So, after a trip to the market last week, I decided that if I was going to continue to attempt to eat breakfast (which I’m often guilty of skipping) that I would start eating more Mexican inspired breakfasts. What usually ends up happening though, is that I don’t eat anything that most people would consider breakfast. Today’s recipe was no different.

So, this morning I made my own version of Chile Colorado and had it on tortillas for breakfast.

Here’s what you need and how to do it.


  • 1 jalapeno pepper diced
  • 1/8 cup red onion
  • 1 clove of garlic
  • 1 pound package of beef tips (stew meet or beef tips are fine)
  • 1 large can green chile sauce
  • Cilantro and Mexican cheese blend for garnish
  • Tortillas (taco size)

Spice Blend

  • 2 tablespoon chili powder
  • 2 teaspoon cumin
  • 2 tablespoon paprika
  • 1 tablespoon oregano
  • 1 tablespoon coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 teaspoon black pepper

In a sauce pan, saute jalapeƱos, onions and garlic. As garlic, onions and jalapeƱos sweat, put spices into a pestle and mortar and grind together (You can use a pre-made southwestern spice blend as well if you’re in a pinch). Lightly dust both sides of beef with the spice blend and toss it into your pan. Cook until beef has browned.

Once beef has browned, add green chile sauce and bring mixture to a simmer. Cook over a low to medium heat for 10 to 15 minutes or 30 to 45 minutes if you want a more flavorful and fork tender style beef. Serve with tortillas (I prefer the carb balance tortillas from Mission).

Once you add the beef to your tortillas, throw on a few pinches of cheese and top with Cilantro. It’s a great alternative to pancakes, waffles and all that sweet stuff. You get a really nice low heat level, something warm in your belly for breakfast and a satisfied chef.

August 16, 2008 at 11:09 am 1 comment

Recipe – Steak Salad with Balsamic Reduction

Today I got home from work fairly late. No wife, just a crazy brown dog and a tummy craving something fresh. I’ve been a little under the weather the past few days as well. So, needless to say, I didn’t want anything too heavy due to my aching stomach and frequent cough and due to arriving home so late, I didn’t want to spend a great deal of time in the kitchen. Thankfully, I had skirt steak, a lovely organic salad mix and some fresh organic tomatoes.

So, instead of laboring with pasta, or a long grilling process, I opted to go for a steak salad with a delicious balsamic reduction. Here’s the recipe I came up with.


  • 6 oz skirt steak (cut thinly into strips)
  • 2 cups organic baby greens
  • 1 organic tomato cut into wedges
  • 1/8 cup of Danish Blue Cheese
  • 1/4 cup Balsamic vinegar
  • 1 tablespoon vegtable oil
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon Kosher salt
  • 1 tablespoon dried basil
  • 1 tablespoon butter (preferably unsalted, if salted, omit Kosher salt mentioned above)

Coarsely grind peppercorns and basil with a mortar and pestle. Coat both sides of the skirt strips dry and coat with peppercorns, pressing to adhere. Season with salt.

Heat oil with 1 tablespoon butter in a heavy skillet or non stick pan over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks to preferred temperature. I go about 1 to 1 and a half minutes on each side for medium-rare. (Admittedly, I got away from my pan for a minute prepping my plate and my meat came out medium well as you can see from the photos)

Transfer steak to a platter. Add balsamic vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/8 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over salad once prepared.

To prep the salad itself, I simply wash and toss the greens, crumble my blue cheese and slice a small tomato into wedges. I salt and pepper my tomatoes and ring them around my greens. Add the steak and drizzle your balsamic reduction over everything. What you’re left with is a really flavorful, yet light meal that you’ll want to make again and again. The bold flavors of the Danish Blue Cheese are complimented by the reduction and the tomatoes make a lovely accompaniment. Happy cooking.

August 14, 2008 at 11:08 pm 1 comment

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