Grilled Steak with Garlic and Hot Pepper Marinade with Roasted Tomatoes with Cabrales Blue Cheese

Name: Grilled Steak with Garlic and Hot Pepper Marinade with Roasted Tomatoes with Cabrales Blue Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 whole ancho chiles, coarsely chopped; 118 milliliters crumbled Cabrales blue cheese; 4 whole New Mexico red chiles, coarsely chopped; 1 head garlic cloves, smashed; 473 milliliters olive oil; 8 servings Olive oil; 118 milliliters parsley, coarsely chopped; 8 servings Garlic and Hot Pepper Marinade; 16 plum tomates, halved; 2 poblano pepper, roasted, quartered, peeled, seeded and coarsely chopped; 2 red bell pepper, roasted, quartered, peeled, seeded and coarsely chopped; 8 servings Salt and pepper; 8 New York strip steaks, 10 ounces each; 2 yellow bell pepper, roasted, quartered, peeled, seeded and coarsely chopped

Grilled Steak with Garlic and Hot Pepper Marinade with Roasted Tomatoes with Cabrales Blue Cheese might be just the main course you are searching for. This recipe serves 8. One serving contains 798 calories, 50g of protein, and 53g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. 1 person found this recipe to be flavorful and satisfying. A mixture of parsley, bell pepper, new york strip steaks, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. The Fourth Of July will be even more special with this recipe.

Instructions

Combine all ingredients in a mixing bowl.

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Mixing Bowl

Place the steaks in a large shallow baking dish.

Ingredients you will need

Steak

Equipment you will use

Baking Pan

Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature.

Ingredients you will need

Marinade

Steak

Heat a grill pan over high heat until smoking or heat up an outdoor grill

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Grill Pan

Grill

Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.

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Salt And Pepper

Marinade

Steak

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Grill

Preheat oven to 400 degrees F.

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Oven

Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.

Ingredients you will need

Salt And Pepper

Blue Cheese

Olive Oil

Tomato

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Baking Pan

Equipment

Ingredients

Servings:

whole ancho chiles, coarsely chopped 118milliliters

crumbled Cabrales blue cheese 4

whole New Mexico red chiles, coarsely chopped 1head

garlic cloves, smashed 473milliliters

olive oil 8servings

Olive oil 118milliliters

parsley, coarsely chopped 8servings

Garlic and Hot Pepper Marinade 16

plum tomates, halved 2

poblano pepper, roasted, quartered, peeled, seeded and coarsely chopped 2

red bell pepper, roasted, quartered, peeled, seeded and coarsely chopped 8servings

Salt and pepper 8

New York strip steaks, 10 ounces each 2

yellow bell pepper, roasted, quartered, peeled, seeded and coarsely chopped

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Matanzas Creek Alexander Valley Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 28 dollars per bottle.

Matanzas Creek Alexander Valley Merlot

A medium purple color. Flavors of satsuma plum, dark chocolate covered raspberries, and allspice aromas primarily. On the palate, this is a classic Merlot with good concentration. It is savory and medium bodied with velvety tannins. Homemade cherry pie tart and sandal wood aromas are perceived easily when tasting.