Grilled Steak With Roquefort Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon butter or neutral oil, like canola
- 4tablespoons minced shallots
- 2tablespoons white wine or cider vinegar
- 6ounces crumbled Roquefort or other blue cheese
- Pinch of cayenne
- Salt and freshly ground black pepper
- 1½ to 2pounds strip or rib-eye steaks, or filet mignon
- Minced fresh parsley or chives for garnish, optional
Nutritional analysis per serving (4 servings)
699 calories; 55 grams fat; 26 grams saturated fat; 2 grams trans fat; 24 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 46 grams protein; 617 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot, and grill rack no more than 4 inches from heat source.
- Step 2
Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.
- Step 3
Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.
Private Notes
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Comments
Using what was available in our house, I used gorgonzola picante as the cheese and sherry vinegar. Great substitutions.
I had some gorgeous Roquefort left over from a charcuterie platter that I couldn’t bear to throw away so found this recipe. I’m so glad that I did. Made it exactly as written and it was a delicious compliment to a steak. I would definitely make again. Easy and delicious.
Using what was available in our house, I used gorgonzola picante as the cheese and sherry vinegar. Great substitutions.