The saltiness of blue cheese and the sweetness of caramelized onions - all this is intertwined in one beef steak recipe and creates a perfect combination of flavors. We are sure that this recipe will not leave you indifferent!
The portion will be enough for four people.
Ingredients
5 meals spoons of unsalted soft butter, divided into parts
¼ cup / 30 grams crumbled room temperature blue cheese (egorgonzola)
2 tbsp. spoons of finely chopped fresh parsley
Salts
Freshly ground black pepper
4 entrecote steaks, boneless and without excess fat on the edges, each weighing about 350 grams, each about 2.5 cm thick
Especially pure olive oil
2 large yellow onions, thinly sliced
1 tbsp. spoon of balsamic vinegar
How to cook?
In a small bowl, using a fork, mash 4 tbsp. spoons of butter, cheese, parsley, ¼ tsp. a teaspoon of salt and ¼ tea a teaspoon of pepper. Set aside until ready to serve.
Brush steaks lightly with oil on both sides and sprinkle with 2 tsp. teaspoons of salt and ¾ tea. a teaspoon of pepper. Let stand at room temperature for 15 to 30 minutes before grilling.
In a large skillet on the stove, add 1 Tbsp. spoon of oil and the remaining 1 tbsp. a spoonful of butter. Heat in a pan over medium heat until the butter melts. Add onions, 1 tbsp. spoon of salt and mix well. Cook, stirring occasionally, for about 20 minutes until the onions are soft and golden brown. Reduce heat to low, add balsamic vinegar and toss ¼ tea a teaspoon of pepper. Continue cooking, stirring often, for about 20-30 minutes until the onions become very soft.
Prepare the grill for direct cooking on a high heat of 230 - 280°C. If grilling over charcoal, leave a small portion of the charcoal grill empty without briquettes as a safe area for indirect heat.
Cook the steaks over direct high heat with the lid on until the steak is cooked to your desired doneness. Cook for 6-8 minutes for a medium-rare steak, turning once or twice (if it catches fire, move the steaks to indirect heat). Once cooked, remove the steaks from the grill and set aside for 3-5 minutes. Serve the steaks warm with a heaping spoonful of butter on top and onions on the side.
Delicious!
Recipe source: www.weber.com.
