Strip Steak With Blue Cheese Butter and Marinated Heirloom Tomatoes

Our house is finally back to normal! Things are mostly organized and back where they belong and we LOVE our new ceilings and lighting. Photo update to come soon! But now onto today’s featured recipe….

Upfront warning: I wouldn’t exactly call this a healthy recipe. Especially since the topping is just cheese and butter, mixed together. Now I’m not saying it doesn’t taste amazing (because — hello! — it’s cheese and butter) but it can’t possibly be that good for you. But it is DELICIOUS. Yum! And, hey, tomatoes on the side are healthy, right? We also had sauteed chard on the side to even out the healthy-unhealthy debate. It was definitely a great dinner!

Strip Steak With Blue Cheese Butter and Marinated Heirloom Tomatoes

Recipe adapted from Bon Appetit

1 cup blue cheese (4 ounces)
1/2 cup butter, room temperature
4 larges heirloom tomato, cut into 1/4-inch-thick slices (assorted colors)
4 12-to-16-ounce bone-in strip steak or 8-to-10-ounce boneless

Mix blue cheese and room-temperature butter in small bowl to blend. Season to taste with salt and pepper.

Prepare grill to medium-high heat. Arrange heirloom tomato slices in single layer on rimmed baking sheet. Sprinkle with salt and pepper.  Grill steaks until charred and cooked to desired doneness, 4 minutes per side for medium-rare. Let rest 10 minutes.

Stack seasoned heirloom tomatoes on each of 4 plates and place steaks alongside tomatoes. Place generous dollop of blue cheese butter atop each steak and serve.

~ by spontaneoustruth on October 4, 2010.

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