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Recipe: Appetizing Steak with caramelized figs, blue cheese and balsamic

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Steak with caramelized figs, blue cheese and balsamic. 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.

Steak with caramelized figs, blue cheese and balsamic My husband helped me think of the perfect jam to accompany the blue cheese for this crostini recipe - a savory caramelized red onion and blueberry jam , which includes splashes of balsamic vinegar and red wine. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Figs with Blue Cheese and Balsamic Reduction are an easy and elegant appetizer that can be prepared in just minutes. You can cook Steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Steak with caramelized figs, blue cheese and balsamic

  1. You need 2 of beef steaks (I used bone-in striploin).
  2. Prepare 1 of small handful fresh thyme.
  3. You need 1 of large shallot, chopped.
  4. It's 50 g of gorgonzola, thinly sliced or broken into small chunks.
  5. You need 2 of green figs, quartered.
  6. Prepare of Good quality aged balsamic vinegar for drizzling.

Figs and blue cheese are a classic flavor combination and rich syrupy balsamic vinegar is the perfect way to enhance their bold flavors. Figs are in season right now and fresh figs are such a treat. Ottolenghi's mushroom steaks with butter bean mash. A gorgeous flavor combination of caramelized onion, blue cheese figs and balsamic.

Steak with caramelized figs, blue cheese and balsamic instructions

  1. 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..
  2. 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..
  3. 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..
  4. Arrange the figs and shallot on top of the steaks. Drizzle everything with a few tbsp of balsamic vinegar. Serve hot..

Cut the into quarters, slicing most of the way through but keeping the base intact. Squeeze the base of each fig to open it up, then wrap each one in a piece of parma ham, leaving the top open.; Put in a baking dish, then dot with the roquefort cheese. For a more mildly-flavored cut, like filet mignon, the blue cheese and balsamic caramelized shallots add to the overall flavor of the steak significantly. With something like a strip steak or ribeye that has a bigger, beefier flavor, the crust stands up to the cut and complements it nicely. How Should I Cook the Steak?

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