Hey everyone, it’s Griffin, welcome to my recipe page. Today, I will show you a way to prepare a special dish, steak with caramelized figs, blue cheese and balsamic. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Steak with caramelized figs, blue cheese and balsamic is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Steak with caramelized figs, blue cheese and balsamic is something which I have loved my whole life.
Series Description: Working figs into your favorite meals and appetizers is a really delicious way to add additional flavors. 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 begin with this particular recipe, we have to first prepare a few components. You can cook steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Steak with caramelized figs, blue cheese and balsamic:
- Take 2 beef steaks (I used bone-in striploin)
- Take 1 small handful fresh thyme
- Get 1 large shallot, chopped
- Prepare 50 g gorgonzola, thinly sliced or broken into small chunks
- Prepare 2 green figs, quartered
- Prepare Good quality aged balsamic vinegar for drizzling
Seal the bag, turn to coat the meat with the marinade and refrigerate. 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.
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.
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. If you haven't tried blue cheese with pears before, you are really depriving yourself and I strongly urge you to rectify that immediately. Get a slice of toast Making the effort to caramelise the pears makes a world of difference as it softens them plus creates a syrup which is flavoured with the pear juices.
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