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STRIP STEAK WITH SPANISH CHEESE SAUCE
Thanks to the tapas boom, Americans are becoming more familiar with Spanish food, and enjoying it in informal settings.
Spanish wines, spirits, and cheese are found more readily in markets, too. This recipe makes use of the superb Spanish blue cheese
cabrales, sharp and salty yet creamy as well, and the fruity smoothness of the fine Spanish brandy. They contrast beautifully with
the corn-fed sweetness of a tender strip steak. To expand on the Spanish theme, make a Spanish first-course salad, perhaps shrimp
and tomatoes, and a flan for dessert. Pour a red wine such as Torres Coronas or Gran Coronas. Leftover cheese spread can be used
on canapés, in omelets, or combined with rice as a filling for stuffed vegetables.
| (CLICK TO BUY)
4 ounces blue cheese, preferably Spanish cabrales, cut into chunks
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon minced shallots
1 teaspoon minced garlic
1 1/2 tablespoons brandy, preferably Spanish
1/4 teaspoon freshly ground black pepper
2 tablespoons beef broth or water
1 strip steak (about 12 ounces), cut 1 inch thick*
1 tablespoon vegetable oil
||Combine the cheese, butter, shallots, garlic, brandy, and pepper in a food processor.
Pulse 4 or 5 times to mix the ingredients, then process until the mixture is homogeneous, about 30 seconds.
You should have about 3/4 cup cheese spread. (The Cheese spread may be made ahead and refrigerated until needed.)|
||Preheat the broiler.|
||Spoon 1/4 cup of the cheese spread into a small saucepan. Add the broth and place the saucepan on a
turned-off burner or near the stove. Refrigerate all but 1 tablespoon of the remaining cheese spread and save for another use.|
||Rub the steak lightly with oil. Broil the steak until seared and nicely crusted on top, 5 minutes.
Turn the steak and broil about 3 minutes more for medium-rare or 4 minutes more for medium.
Spread the reserved 1 tablespoon of cheese spread over the top of the steak. Cook until the cheese
melts and begins to brown, about 30 seconds. Transfer the steak to a cutting board.|
||Whisk the cheese spread and beef broth together over medium-high heat until smooth and bubbling. |
||Cut the steak into 1/2 inch-thick slices and divide between 2 warm plates. Spoon the sauce over the steak and serve at once.|
Excerpted from STEAK LOVER'S COOKBOOK copyright © 1996 William Rice.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.