Grilled Steak W/Balsamic Drizzle & Bleu Cheese
Years ago-and I just realized how many posts I begin with those words-I watched Giada make something similar to this recipe. I like my steak straight up and pure; grilled with just salt and pepper, but every once in awhile, I recognize that change might be good. I try to embrace change in my cooking and menus and I am always up to doing something different. This Filet Au Poivre was a change for me and is now part of my regular ‘special occasion’ rotation. This one is too.
The summer before my daughter was born, my husband and I went on a hiking trip to the Smokey Mountains with another couple. We were supposed to camp for a few nights while we hit the trails, went site seeing, and basically marveled at the mountains. It was beautiful, amazing, and just thinking about it makes me want to go back! Unfortunately, on day two, we got word that an enormous summer storm was to hit our area. Not wanting to sleep in a wet tent, nor pack up soggy gear the following day, the four of us threw everything in the car and headed into Pigeon Forge to find a hotel for the night. By the time we got to town, it was pouring. As in, the end times type of pouring. We were more than a little bummed about the trip when we happened to glance at a sign for mountain cabin rentals. Our visibility was rapidly deteriorating so we quickly pulled over and our brave husbands ventured into the monsoon to inquire.
Eureka! They had a vacancy! We drove straight up the mountain for almost an hour and darted into the coolest cabin we had ever seen. Two bedrooms, a kitchen, a hot tub-so neat!! It was fresh and clean and soooo much better than a floating down the mountain in our sleeping bags. We ran around the house like kids, while the storm raged outside. We were so grateful we weren’t in a tent at the top of the mountain, but an air conditioned, quant little cabin on the top of the mountain! It was late so we played cards and snacked and crashed, only to wake up the next morning and unanimously agree to extend our vacation just so we could stay one more night there! And we did! We shopped all day in Pigeon Forge, bought oodles of pottery, and ate at the gristmill in the middle of town. If you have ever been there you know how awesome the food is. Being the resident foodie of the group, I told them I had dinner covered. I needed something worthy of that spectacular day, but able to be made with limited ingredients, prep, and utensils. This steak is what we had for dinner.
I have no idea what else we ate that night, but it was the perfect ending to a fantastic couple of days. It tastes special, but is really just a stellar combination of great flavors. Simple and easy. Definitely add it to your list of things to whip up these last weeks of summer. Or even last minute on the top of a mountain.
One Year Ago: Steak Salad
Two Years Ago: Zucchini & Corn W/Basil, Chocolate Chip Cherry Snack Cake, The Best BBQ Chicken
Three Years Ago: Basic Wheat Bread, Three Lemon Chicken, Turkey Meatballs, Margarita Pasta Salad, California Chopped Salad, Matt’s Pancakes
Grilled Steak W/Balsamic Drizzle and Bleu Cheese
Adapted from Giada DeLaurentiis
This recipe makes enough syrup for 6 steaks. If you aren’t cooking for a crowd, it is absolutely outrageous drizzled over a salad with grilled chicken and your extra bleu cheese.
6 steaks of your own choosing (filet, rib-eye, and NY strip are the best for this)
1 1/2 c balsamic vinegar
3 T sugar
crumbled bleu cheese
In a small, heavy bottomed sauce pan, bring the vinegar and sugar to a low boil over medium heat. Stirring often, let continue to cook down until syrupy. The length of time this will take depends on your pan, what kind of balsamic you are using, and your stove, but about 15 minutes is close. Don’t cook it too long! It will thicken a bit as it cools too. If you cook it too long, you will have balsamic candy-yummy, but not pourable over your steak! Meanwhile, salt and pepper your steaks and grill them on a screaming hot grill, about 4 minutes per side for medium rare. Let the steaks rest, and then drizzle with balsamic syrup and sprinkle with bleu cheese. Enjoy!