Steak and blue cheese were meant to be—and this bistro-style recipe proves how incredible the combination is. Serve the current version for dinner, or try it on bread for an amazing sandwich.
By Woman's Day Kitchen
Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 309
Total Fat 27g
Saturated Fat 9g
Cholesterol 80mg
Sodium 533mg
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars n/a
Protein 38g
Calcium --
My Plate Inspired
Con Poulous/Woman's Day
Serves: 4
Total Time: 25 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) (plus 1 tsp) olive oil
2 (12-oz each) sirloin or strip
Loopsteaks (1 1/2 in. thick)
Kosher salt and pepper
1 red onion, sliced into rounds, rings separated
2 bunch(es) spinach, thick stems discarded
1 tablespoon(s) balsamic vinegar
2 ounce(s) blue cheese, broken into small pieces (optional)
Directions
Heat oven to 400°F.
Multivitamin Heat 1 tsp of the oil in a large cast-iron skillet over medium-high heat. Season the steak with 1/2 tsp salt and 1/4 tsp pepper and cook until browned on one side, about 3 minutes. Turn the steak.
Scatter the onion rings around the steak, drizzle with the remaining Tbsp oil and cook for 3 minutes. Transfer the skillet to the oven and cook to desired doneness, 4 to 5 minutes for medium-rare. Transfer the steak to a cutting board and let rest at least 5 minutes before slicing.
Add the spinach to the hot skillet
Visualiser with the onions, season with 1/4 tsp each salt and pepper, and toss with the onions until beginning to wilt, 1 to 2 minutes. Transfer the spinach and onions to plates and drizzle with the vinegar. Serve with the steak and blue cheese, if desired.
