Steak With Blue-Cheese Butter and Celery Salad

Name: Steak With Blue-Cheese Butter and Celery Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps crumbled blue cheese; 4 stalks celery, thinly sliced; 3 Tbsps chopped fresh parsley; 1 Tbsp hot sauce; 4 servings Kosher salt and freshly ground pepper; 1 lemon; 1 Tbsp extra-virgin olive oil; 1 smalls red onion, thinly sliced; 680 grams top blade steaks; 2 Tbsps unsalted butter, softened; 2 Tbsps Worcestershire sauce

Steak With Blue-Cheese Butter and Celery Salad is a gluten free main course. This recipe makes 4 servings with 354 calories, 37g of protein, and 21g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up olive oil, celery, kosher salt and pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Steak

Onion

Water

Equipment you will use

Bowl

Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad.

Ingredients you will need

Worcestershire Sauce

Hot Sauce

Butter

Steak

Equipment you will use

Baking Pan

Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Blue Cheese

Parsley

Butter

Equipment you will use

Bowl

Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss.

Ingredients you will need

Salt And Pepper

Olive Oil

Parsley

Celery

Juice

Lemon

Onion

Equipment you will use

Bowl

Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare.

Ingredients you will need

Olive Oil

Steak

Equipment you will use

Frying Pan

Transfer to a plate and let rest 5 minutes.Top with the blue-cheese butter and serve with the celery salad.

Ingredients you will need

Butter

Celery

Cheese

Photographs by Antonis Achilleos

Equipment

Bowl

Baking Pan

Frying Pan

Ingredients

Servings:

3Tbsps

crumbled blue cheese 4stalks

celery, thinly sliced 3Tbsps

chopped fresh parsley 1Tbsp

hot sauce 4servings

Kosher salt and freshly ground pepper 1

lemon 1Tbsp

extra-virgin olive oil 1smalls

red onion, thinly sliced 680grams

top blade steaks 2Tbsps

unsalted butter, softened 2Tbsps

Worcestershire sauce

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.

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.