Cheese-Topped Steaks

Whether sizzled in a skillet or browned under the broiler, this simple steak cooks in six minutes. A blue cheese and bacon mixture heightens the flavor.

Cheese-Topped Steaks
20 mins
by 2.5 2  people
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  • 1/2 cup crumbled Gorgonzola cheese or other blue cheese (2 ounces)
  • 4 slices bacon, crisp-cooked and crumbled
  • 1/4 cup pine nuts or slivered almonds, toasted
  • 4 teaspoons snipped fresh thyme
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 4 boneless beef top loin steaks, cut 3/4-inch thick (about 2 pounds total)
  • 1/4 teaspoon salt
  • Nonstick cooking spray
In a small bowl stir together cheese, bacon, nuts, thyme, garlic, and pepper; set aside.
Trim fat from steaks. Sprinkle steaks with salt. Lightly coat a grill pan or 12-inch skillet with cooking spray. Heat pan over medium-high heat; reduce heat to medium. Add steaks, half at a time if necessary; cook for 3 to 4 minutes per side or until steaks reach desired doneness.
To serve, spoon cheese mixture over steaks (below). Cover with foil and let stand for 5 minutes to soften cheese. Makes 4 servings.


  • Broiling directions:

    Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until steaks reach desired doneness, turning once. Allow 10 to 12 minutes for medium-rare and 12 to 15 minutes for medium. Top with cheese mixture as above. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 440, Fat, total (g) 22, chol. (mg) 129, sat. fat (g) 8, carb. (g) 2, fiber (g) 1, pro. (g) 56, vit. A (IU) 194, vit. C (mg) 2, sodium (mg) 672, Potassium (mg) 1086, calcium (mg) 131, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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