July 9, 2011

Balsamic & Blue Cheese Steak

Since bringing meat into my diet I’ve had fun experimenting and trying new things. Trusted magazines have dog-eared pages and some cookbooks have post-its on recipes to try. One thing I do like is steak and if it’s done properly, it’s heavenly.

Steak isn’t cheap so I took the time to figure out how to do it right. Of course that doesn’t always guarantee good results. A recent purchase at a grocery store turned out to be the worst cuts and unfortunately, the worst tasting things (it reminded me of chewing on a rubber band). The Honey was surprised by how upset I got – it was a waste of money and a waste of meat. Neither is acceptable.

Want a great steak? Try a balsamic marinade with blue cheese*; it’s easy to prepare. Not a fan of blue cheese? Try other cheeses and experiment (the honey had a nice cheddar on his).

*Blue cheese is acceptable under CCA guidelines as it contains less than 20ppm. However, if you’re ultra sensitive, follow your gut and try a different cheese.

Balsamic & Blue Cheese Steak (from Style at Home December 2010)

Combine 2 tbs balsamic vinegar, 1 tbs olive oil, 2 tsp mustard, salt and pepper. Pour over two rib-eye steaks and set aside for 10 minutes. Cook in a hot frying pan for 4-5 minutes per side. Top with blue cheese and serve. Perfect with salad on the side.


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