Grilled Steak with Olive-Blue Cheese Glaze

"Lindsay® Black Olives and blue cheese, swirled into a port wine and beef stock reduction, are a decadent finish for the perfect steak and an unforgettable meal."
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Ingredients

35 m servings 418 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat butter in a heavy medium saucepan over medium heat. Add shallots; cook 2 minutes, stirring frequently. Add broth and wine; bring to a boil. Reduce heat; simmer uncovered until sauce has reduced to 1/2 cup, about 20 minutes.
  2. Meanwhile, season steaks with salt and pepper. Grill over medium-hot coals or in a ridged grill pan over medium heat until cooked as desired, 4 to 5 minutes per side for medium rare depending on thickness of steaks.
  3. Remove reduced sauce from heat; stir in olives, cheese and thyme. Arrange steaks on warm serving plates; top with glaze.

Footnotes

  • * One well trimmed top sirloin steak, cut 1 to 1-1/4 inches thick may be substituted. Grill 4 to 5 minutes per side for medium rare steak. Carve steak into thin slices; transfer to serving plates and top with glaze.

Reviews

Read all reviews 20
  1. 26 Ratings

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Most helpful positive review

Great wine sauce and very easy to prepare. Best compliment from last night's dinner: "downtown good." I used 2/3 potency beef demi glaze instead of broth, which I think helped reduction pro...

Most helpful critical review

the sauce was tasty, but not very attractive. Very runny, even though I reduced the sauce. Served it with a beef tenderloin.

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Great wine sauce and very easy to prepare. Best compliment from last night's dinner: "downtown good." I used 2/3 potency beef demi glaze instead of broth, which I think helped reduction pro...

TRULY SPECIAL! This is delicious. I used basil over thyme and it was perfect. Oonly prob I had was the reduction, still a lot of liquid after 30 minutes cooking. Will try with beef consumme nex...

My husband made this for me tonight and we love it! He reduced the measurements of wine to 1/2 and the broth to 3/4 of what is stated. The reducing time took no more than 20 mins using these r...

This was wonderful -- I even forgot the thyme/basil at the end. I used sherry I had on hand instead of port, and used Danish Blue cheese. I reduced it for about 20 minutes and at the end stirred...

This was great. We used the thyme and shallots. The sauce turned out a little too watery. It could be because I didnt reduce the liquid enough, or possibly because the heat was too high when I a...

This was delicious and a wonderful way to impress new friends :)

Easy and very tasty, would definately make it again

I made this for our family this past Christmas Eve and WOW! Everyone LOVED it! Thank you for sharing.

the sauce was tasty, but not very attractive. Very runny, even though I reduced the sauce. Served it with a beef tenderloin.

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