Best 7 Grilled Steak With Blue Cheese Potatoes And Broccolini Recipes
Indulge in a tantalizing culinary journey with ourGrilled Steak with Blue Cheese Potatoes and Broccolini. This delectable dish features a juicy and flavorful grilled steak complemented by creamy blue cheese potatoes and tender broccolini. The harmonious blend of flavors and textures creates a symphony of taste that will tantalize your palate.
For the grilled steak, we'll guide you through selecting the perfect cut of meat, marinating it with aromatic herbs and spices, and achieving the ideal doneness over the grill. We'll also share tips for creating stunning grill marks that add visual appeal to your steak.
The blue cheese potatoes are a delightful side dish that combines creamy mashed potatoes with tangy blue cheese crumbles. We'll show you how to whip up a smooth and fluffy potato base, then elevate it with the bold flavor of blue cheese.
Finally, the broccolini completes the meal with its vibrant green color and slightly bitter taste. We'll provide instructions for sautéing the broccolini until it retains a crisp texture while infusing it with aromatic garlic and a touch of lemon zest.
Each recipe is carefully detailed with step-by-step instructions, cooking times, and helpful tips to ensure success in the kitchen. Whether you're a seasoned grill master or a home cook looking to impress, this grilled steak with blue cheese potatoes and broccolini is sure to become a favorite in your culinary repertoire.
STEAK WITH BLUE CHEESE POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes. Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes. Keep warm.
- Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Mix the blue cheese, sour cream and herbs in a bowl.
- Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes. Flip the steak, replace the top skillet and brown the other side, 3 minutes. Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare. Transfer to a plate to rest.
- Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes. Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter. Split open the baked potatoes and top with the blue cheese mixture. Slice the steak; serve with the potatoes and sauce.
GRILLED STEAK WITH BLUE CHEESE POTATOES
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled exteriors. Blue cheese is a classic steakhouse offering; place it on the potatoes as soon as they come off the grill, so the cheese will begin to melt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
- Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
- Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.
GRILLED STRIP STEAKS AND POTATOES WITH BLUE CHEESE BUTTER
Another recipe from my favorite cooking magazine, Cook's Illustrated. Perfect for a Father's Day BBQ.
Provided by Galley Wench
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes, 1 teaspoon salt, and 1 1/2 quarts cold water in large pot and bring to boil over high heat.
- Reduce heat to medium and simmer until potatoes are barely tender, about 6 minutes.
- Drain potatoes in colander, being careful not to break them.
- Transfer potatoes to rimmed baking sheet coated with 1 tablespoon of oil.
- Drizzle remaining tablespoon oil over potatoes and season with salt and pepper to taste and set aside.
- Light grill and heat until grate is hot, about 5 minutes.
- Generously sprinkle both sides of steaks with salt and pepper.
- Cook, uncovered, over hottest part of grill until well browned on one side, about 3 minutes.
- Turn steaks; grill until well browned on second side, 3 minutes.
- Once browned, move steaks to cooler part of grill.
- Continue grilling, uncovered, to desired doneness, 7 to 8 minutes more for rare (120 degrees on instant-read thermometer), 9 to 10 minutes for medium-rare on rare side (125 degrees), 11 to 12 minutes for medium-rare on medium side (130 degrees), or 12 to 13 minutes for medium (135 to 140 degrees). Remove steaks from grill and let rest for 5 minutes.
- Once steaks are moved to cooler part of grill, place potatoes on hotter part.
- Cook, turning once, until grill marks appear and potato slices are cooked through, 6 to 8 minutes.
- While meat and potatoes are cooking on the grill, prepare sauce by beating butter with large fork in medium bowl until light and fluffy.
- Add cheese, shallot, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
- To serve, place one steak and some of potatoes. Top each steak with 2 tablespoons butter mixture and serve immediately.
Nutrition Facts : Calories 1202.1, Fat 85.3, SaturatedFat 35.1, Cholesterol 266.6, Sodium 284.5, Carbohydrate 37.1, Fiber 3.9, Sugar 2.3, Protein 67.7
BLUE CHEESE STEAK
S-i-m-p-l-e beyond words! Two ingredients and about ten minutes to Tastebud Heaven. Serve with oven-roasted spuds (tossed with olive oil) and a broccoli salad.
Provided by Debber
Categories One Dish Meal
Time 11m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fire up your frying pan to high heat, or get the grill ready.
- Sprinkle steaks with salt and pepper to taste.
- Toss a dab of butter in the pan (or a spritz of oil).
- Place steaks on the hot pan; grill 3 minutes; turn.
- Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
- Remove meat from heat, let stand a few minutes.
- Serve with oven-roasted potato wedges or whole baked potatoes.
- OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.
GRILLED STEAK WITH BLUE CHEESE, POTATOES, AND BROCCOLINI
A spice-rubbed flat iron steak is grilled alongside potatoes and broccolini and drizzled with blue cheese sauce for a quick barbeque dinner.
Provided by Julie Hubert
Categories Flat Iron Steak
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Mix 1 teaspoon salt, cumin, coriander, and garlic powder together in a small bowl. Sprinkle seasoning over steak. Add 1/4 teaspoon pepper.
- Pour 1 tablespoon oil into a large bowl; grate garlic into the bowl. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well to combine.
- Place broccolini on a platter. Drizzle 1 tablespoon oil on top. Season with salt and pepper.
- Lay steak on the hottest surface of the grill. Spread potatoes into 1 flat layer next to the steak, leaving some room for the broccolini. Close grill and cook for 5 minutes.
- Whisk sour cream, blue cheese, and Worcestershire sauce together in a bowl. Season sauce with salt and pepper.
- Flip steak and potatoes over with tongs. Spread broccolini and lemon onto the grill; cook until broccolini is lightly browned, about 2 minutes. Flip. Close grill and cook until steak begins to firm and is hot and slightly pink in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak and let rest, covered, on a flat work surface, about 5 minutes. Transfer broccolini and potatoes to a separate platter. Slice steak. Divide slices between 4 plates; arrange broccolini, potatoes, and blue cheese sauce on the side. Squeeze grilled lemon halves on top.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 34.4 g, Cholesterol 131.6 mg, Fat 38.6 g, Fiber 4.5 g, Protein 42.1 g, SaturatedFat 16.9 g, Sodium 1418.5 mg, Sugar 3.8 g
GRILLED STEAK WITH BLUE CHEESE, POTATOES, AND BROCCOLINI
A spice-rubbed flat iron steak is grilled alongside potatoes and broccolini and drizzled with blue cheese sauce for a quick barbeque dinner.
Provided by Julie Hubert
Categories Flat Iron Steak
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Mix 1 teaspoon salt, cumin, coriander, and garlic powder together in a small bowl. Sprinkle seasoning over steak. Add 1/4 teaspoon pepper.
- Pour 1 tablespoon oil into a large bowl; grate garlic into the bowl. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well to combine.
- Place broccolini on a platter. Drizzle 1 tablespoon oil on top. Season with salt and pepper.
- Lay steak on the hottest surface of the grill. Spread potatoes into 1 flat layer next to the steak, leaving some room for the broccolini. Close grill and cook for 5 minutes.
- Whisk sour cream, blue cheese, and Worcestershire sauce together in a bowl. Season sauce with salt and pepper.
- Flip steak and potatoes over with tongs. Spread broccolini and lemon onto the grill; cook until broccolini is lightly browned, about 2 minutes. Flip. Close grill and cook until steak begins to firm and is hot and slightly pink in the center, about 3 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak and let rest, covered, on a flat work surface, about 5 minutes. Transfer broccolini and potatoes to a separate platter. Slice steak. Divide slices between 4 plates; arrange broccolini, potatoes, and blue cheese sauce on the side. Squeeze grilled lemon halves on top.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 34.4 g, Cholesterol 131.6 mg, Fat 38.6 g, Fiber 4.5 g, Protein 42.1 g, SaturatedFat 16.9 g, Sodium 1418.5 mg, Sugar 3.8 g
GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE
The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
- Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
- Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
- Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.
Tips:
- To ensure the steak is cooked to your liking, use a meat thermometer to measure the internal temperature.
- For a more intense blue cheese flavor, use a stronger variety, such as Roquefort or Gorgonzola.
- If you don't have a grill, you can cook the steak in a hot skillet over medium-high heat.
- To save time, you can use pre-cut blue cheese crumbles.
- For a healthier option, use low-fat sour cream or Greek yogurt in the blue cheese sauce.
Conclusion:
This grilled steak with blue cheese potatoes and broccolini is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The steak is cooked to perfection and the blue cheese sauce is creamy and flavorful. The potatoes and broccolini are roasted until tender and slightly caramelized. This dish is sure to please everyone at the table.
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