Recipe courtesy of Cheryl Smith
Grilled Steak
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- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 1 serving
- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 1 serving
Ingredients
Gorgonzola Cream Sauce:
Sauteed Spinach:
Matchstick Fries:
Directions
- In a dish put steak, garlic, thyme, and olive oil. Turn the steak in the ingredients a few times and allow to marinate in the refrigerator for 1 hour. Heat a grill or skillet with grill ridges to high heat.
- Before grilling, remove garlic, and thyme from steak. Season well with salt and pepper, and grill to desired doneness.
- Serve steak with Gorgonzola cream sauce, spinach, and Matchstick fries.
Gorgonzola Cream Sauce:
Yield:
about 2 cups
- In a small saucepan, melt the butter. Add the onions, and thyme, then whisk in the flour. Cook the flour for 1 minute. Add heavy cream and sherry, and continue to whisk. Bring the mixture to a simmer to allow flour to cook out. After cream simmers for about 2 minutes, add the cheese to melt. Season with salt and pepper.
Sauteed Spinach:
- Heat a skillet to almost smoking. Add the olive oil, garlic, and spinach. Saute quickly, turning the spinach over in the pan, season with the salt and pepper. When spinach is just wilted in the pan it is ready. Remove from the heat and serve.
Matchstick Fries:
- Fill a deep pot halfway full with oil. Heat the oil to 350 degrees F. Carefully add the potatoes to the hot oil and fry for 1 minute. Drain and reserve.
- When you are ready to serve the potatoes, make sure your oil is at 350 degrees F, and fry until crisp, and golden. Drain the fries on a paper towel and season with salt, to taste.
