This is an amazing steak recipe perfect for entertaining!! With this marinade the pieces of meat they will start to caramelize around the edges – perfecto!
I also grilled up some sliced onions in some butter and teaspoon of sauce. Grilled onion and steak are friends…
And so is this blue cheese cream sauce! The steak tips are perfect for dipping. 😉
I got the concept for this dish came from Korean BBQ, but I wanted to re-create the high-end flavors of a classic steak dinner you would find at a FANCY Chop-house.
You can use boneless rib eye, filet mignon, or skirt steak. You can also find higher quality cuts of meat pre-cut at Asian markets.
So let’s get the grill going and make some serious American bbq!
Steak Marinade (Servings 2-3)
- 1 lb of steak
- 1/8 cup olive oil
- 3 tablespoons light brown sugar
- 3 tablespoons sherry cooking wine
- 3 teaspoons rice vinegar
- 2 crushed whole cloves of garlic
This marinade is pretty simple with just 5 ingredients. Combine and whisk together.
To prepare your steak trim off any excess fat. If you are using skirt steak make sure you remove all of the membrane from the back side. For the rib eye and filet mignon cuts – butterfly your meat then cut along the crease to create 2 pieces. Then slice your steak into strips.
Pour the marinade and meat into a plastic bag. Place in fridge to marinade up to 8 hours.
Melt a tablespoon of butter and grill up your meat working in batches. The key to the meat caramelizing is high heat. 😉 You may have to monitor your heat accordingly so the pan doesn’t begin to smoke.
You could also just grill up and slice down strips before serving.
Blue Cheese Sauce (Cook Time: 25 min.)
- 1 cup of heavy whipping cream
- 1/3 cup Danish blue cheese
- 1 tablespoon fresh parmesan cheese
- 2 tablespoons finely chopped parsley
In a small pot pour in the heavy cream.
Heat slowly bringing to a boil over the course of 10 minutes. Once the cream is bubbling reduce heat to low and cook for another 5 minutes.
Add in the blue cheese and stir until melted. (I bought a wedge of imported blue cheese PrimoTaglio Imported Danish Blue at $3.99 and then chopped up an ounce or so.
Drop in the parmesan and stir again. Cook for another 10 minutes. The sauce should now begin to thicken up.
Stir in the parsley and serve in ramekins for dipping. This sauce also doubles as a fondue. If you have leftovers you can dip chopped apples, bread, and veggies. 🙂
The combination of the steak and blue cheese is sinful…I was ready to slurp up the sauce – sooooo good!!
I hope you enjoy your American BBQ!!
love, miss amy