Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, steak with caramelized figs, blue cheese and balsamic. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Steak with caramelized figs, blue cheese and balsamic is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Steak with caramelized figs, blue cheese and balsamic is something that I have loved my entire life. They are nice and they look wonderful.
Bacon & Blue Cheeseburger Flatbread with Caramelized OnionsMeals, Heels. The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Wine note: Steak and caramelized onions are fabulous partners for numerous red wines.
To get started with this particular recipe, we have to first prepare a few components. You can have steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Steak with caramelized figs, blue cheese and balsamic:
- Get 2 beef steaks (I used bone-in striploin)
- Prepare 1 small handful fresh thyme
- Prepare 1 large shallot, chopped
- Take 50 g gorgonzola, thinly sliced or broken into small chunks
- Make ready 2 green figs, quartered
- Get Good quality aged balsamic vinegar for drizzling
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. Grilled ribeye steaks with an amazing caramelized shallot and blue cheese butter that slowly melts over top. Drop in about two tablespoons or so.
Steps to make Steak with caramelized figs, blue cheese and balsamic:
- 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.
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. Turn bag over several times to evenly coat steak with dressing. Remove steak from marinade; discard bag and marinade. The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Serve with steamed broccoli or asparagus, and drizzle some of the glaze.
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