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Recipe for Tender Steak with Blue Cheese Crust

 

Recipe for Tender Steak with Blue Cheese Crust

With a side of roasted vegetables, you've got yourself a truly filling meal.


Aren't steak and blue cheese a great combination? The rich funkiness of the blue cheese complements the steak's big beefiness. Blue cheese, when combined with bread crumbs and herbs, forms a crunchy, melty crust on top of beef, which may be guilt-inducing in its deliciousness but ultimately contributes only about 40 calories to the dish (compared to Outback's blue cheese crust, which adds about 400 calories and 30 grams of fat to Victoria's Filet). Tenderloin—or filet mignon—works best here, but sirloin is fine if you want great results for half the price. This blue cheese crusted steak recipe saves you over 600 calories and nearly $20! You see, eating at home has advantages. To keep your guilt (and health) in check, cook with your favorite roasted vegetables, then dig in and enjoy!



NUTRITION: 


330 calories, 17 g fat (6 g saturated fat), 600 mg sodium



YOU WILL REQUIRE



1/2 cup bread crumbs (preferably homemade, or panko)


1/4 cup blue cheese crumbles


2 tbsp fresh parsley, chopped


1 teaspoon fresh rosemary or thyme, chopped


1 tablespoon olive oil


4 tenderloin or sirloin steaks (4–6 oz each)


Season with salt and black pepper to taste.



HOW TO DO IT


  1. Preheat the oven to 450 degrees Fahrenheit. Set aside the bread crumbs, cheese, parsley, and rosemary in a mixing bowl.

  2. In a large cast-iron skillet, grill pan, or stainless steel sauté pan, heat the oil over high heat.

  3. Season the steaks liberally with salt and black pepper.

  4. Sear the meat on the first side for 2 minutes, or until well browned.

  5. Flip the steaks and top with a quarter of the bread crumb mixture, gently pressing it into the meat with your fingers.

  6. Finish the steaks in the oven (ideally in the pan if it's oven-proof, but a baking sheet or dish will suffice).

  7. The steaks should be done in 5 to 6 minutes, or until firm but still springy to the touch (an internal thermometer should read 135 °F for medium-rare).

  8. This should happen around the same time the bread crumbs have nicely browned and formed a crust.

  9. Allow for a few minutes of resting time before serving the steaks.