Steak with caramelized figs, blue cheese and balsamic. Caramelized Onion, Fig and Blue Cheese FlatbreadMy Casual Pantry. Fig, Blue Cheese, and Arugula FlatbreadWhat should I make for. The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions.
Serve sauce as a condiment to steaks.
To make the marinade, in a small bowl, stir together the tamari, oil, vinegar, garlic, mustards, mustard seeds, ginger Place the hanger steaks in a large sealable plastic bag and pour in the marinade.
Seal the bag, turn to coat the meat with the marinade and refrigerate.
You can have Steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Steak with caramelized figs, blue cheese and balsamic
- It's 2 of beef steaks (I used bone-in striploin).
- Prepare 1 of small handful fresh thyme.
- You need 1 of large shallot, chopped.
- Prepare 50 g of gorgonzola, thinly sliced or broken into small chunks.
- It's 2 of green figs, quartered.
- You need of Good quality aged balsamic vinegar for drizzling.
Check out this delicious recipe for Salt and Pepper Rib Eye Steaks from Weber—the world's number one authority in grilling. Delectable I had bought a strip steak for something else and then never used it so this looked delicious--and it did not disappoint. I seasoned the steak with Montreal Steak Seasoning and. If you haven't tried blue cheese with pears before, you are really depriving yourself and I strongly urge you to rectify that immediately.
Steak with caramelized figs, blue cheese and balsamic instructions
- 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..
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. 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. Flat Iron Steaks with Blue Cheese Butter.
