Blue Cheese Steaks with Grilled Zucchini Salad
Pungent blue cheese and beef complement each other. To achieve that great flavor combo, these steaks are briefly marinated in a blue cheese dressing before grilling.
Ingredients
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1/3 cup balsamic vinegar
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1 tablespoon coarse-grain mustard
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1 teaspoon honey
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1 clove garlic, finely chopped
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon dried thyme
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1/3 cup extra-virgin olive oil
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1 piece (6 ounces) blue cheese, crumbled (about 1-1/2 cups)
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4 bone-in shell steaks (about 1-3/4 pounds total, 1/2 inch thick)
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2 zucchini, halved crosswise, then cut lengthwise into slices
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6 ounces assorted baby leafy greens OR: packaged salad blend
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1/2 red onion, halved and thinly sliced
Directions
1.
In small bowl, whisk vinegar, mustard, honey, garlic, salt, pepper and thyme. Gradually whisk in oil until well blended. Stir in 1/2 cup crumbled cheese, mashing slightly. Remove 2/3 cup dressing to plastic food-storage bag. Add the shell steaks; seal. Turn to coat; marinate 10 minutes.
2.
Prepare outdoor grill with hot coals, heat gas grill to hot, or heat oven broiler.
3.
In bowl, gently toss zucchini and 2 tablespoons of remaining dressing.
4.
Remove steaks from marinade. Grill or broil 2 minutes. Flip over. Top each with 1-1/2 tablespoons remaining crumbled cheese. Grill 2 minutes for medium-rare. Remove to platter.
5.
Grill or broil zucchini slices until tender, about 2 minutes per side.
6.
In bowl, toss together greens, zucchini, onion, remaining dressing and any remaining crumbled cheese. Serve salad alongside grilled steaks.
Nutrition information
Calories 596, Total Fat 41 g, Saturated Fat 14 g, Cholesterol 117 mg, Sodium 1064 mg, Carbohydrate 13 g, Fiber 2 g, Protein 43 g.
Percent Daily Values are based on a 2,000 calorie diet
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