Strip steaks with gorgonzola and wilted spinach

Marinated strip steaks—a sure thing

Originally appeared in the May 26, 2011 edition of the Southside Times.

Whether you’re outside enjoying the grill, or in the kitchen seeking shelter from pop-up torrents, this recipe takes strip steak from ordinary to gourmet with a few painless alterations.  Read more after the jump:Marinades are important because they both flavor and tenderize your product.  But it’s critical to allow enough time to transpire for the mixture to work its magic.  Plan ahead—for superior results, marinate overnight.  And try to avoid the (oftentimes) overwhelming and over-sugared store-bought mixtures in favor of your own concoction: use equal parts vinegar (or a combination of acids) and oil as your backbone, and build from there, adding your personal touch of fresh herbs and seasonings.

Another highlight is the gorgonzola.  A blue-green-veined semisoft cheese from Italy, gorgonzola has a pungently distinct aroma, and is often added to savory sauces and pastas.  But owing to its unique profile, it’s no surprise to find gorgonzola paired with salads, and fruits such as pears and peaches.

The lingering sweetness of the balsamic marinade resonates on the plate, resulting in a nice contrast with the earthy saltiness of the gorgonzola.

It’s been a rainy spring; so while grilling outside might be a gamble, this recipe’s a sure thing.

Strip steaks with gorgonzola and wilted spinach

Serves 2

Marinade

  • 2 cloves garlic, crushed
  • ½ cup olive oil
  • ½ cup balsamic vinegar
  • 2, 8 – 10-ounce strip steaks
  • As needed, kosher salt and cracked black pepper
  • ¼ cup crumbled gorgonzola cheese
  • 1 shallot, thinly sliced
  • As needed, olive oil
  • ¼ cup white wine
  • 2 handfuls fresh baby spinach
  • ½ tablespoon unsalted butter

1.  In a large zip-top bag, combine garlic, oil, and vinegar; shake briefly to emulsify.  Add steaks and refrigerate for at least 8 hours (overnight yields the best results).

2.  Heat grill to medium-high and brush with oil.  Remove steaks from marinade and season with salt and pepper.  Add steaks to grill and cook for 4 to 5 minutes on each side or until desired doneness is achieved.  Allow steaks to rest by reserving on an oven-safe dish and covering with foil.  Meanwhile, bring a sauté pan to medium heat; add oil.  Add shallots and sauté lightly until translucent.  Add white wine and reduce.  Add spinach, wilting slightly.  Add butter and adjust seasoning with salt and pepper.

3.  Turn on broiler.  When maximum heat has been achieved, uncover steaks, evenly distribute gorgonzola on top of steaks, and place under broiler until cheese has melted slightly.  Serve steaks atop warm wilted spinach.

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Published in: on May 26, 2011 at 8:18 pm  Leave a Comment  
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