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Thursday, 18 September 2008 |
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Ribeye Steaks with Blue Cheese Butter and Mushrooms
Ingredients:
2 well-trimmed beef ribeye steaks, cut 1-inch thick (about 12oz.)
2 T. fresh thyme, chopped
2 T. garlic, minced
4 medium portobello mushrooms, stems removed (about 1¾ lb.)
¼ c.olive oil
fresh parsley, chopped (optional)
½ t. pepper
salt
BLUE CHEESE BUTTER
Ingredients:
½ c. crumbled blue cheese
¼ c. butter, softened
3 T. rehydrated sun-dried tomatoes not packed in oil, chopped
1 T. fresh parsley, chopped
Directions
Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered,11-14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16-18 minutes until tender, turning occasionally.
Meanwhile combine Blue Cheese Butter ingredients in small bowl until well blended. Coarsely chop mushrooms, divide evenly among 4 plates. Spread Blue Cheese Butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.
Tips: To rehydrate sun-dried tomatoes, cover with boiling water, let stand 10 minutes. Drain well before using. Leftovers? Make steak sandwiches and serve with blue cheese butter.
Click here to download recipe in PDF format.
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