Recipe by Tiffany Andersen
"My friends thought these steaks were heaven sent. The gorgonzola cheese, when melted on top, gives such an interesting contrast to the cinnamon and brown sugar rub. Very nice, however, not too calorie friendly!"
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cracked black pepper
cayenne pepper, or to taste
dark brown sugar
4 (8 ounce)
flat iron steaks
red onion, minced
Cabernet Sauvignon (or other dry red wine)
crumbled Gorgonzola cheese
chopped fresh basil
My family and I enjoyed this recipe. I did not have flat Iron steak but the porterhouse I used was a perfect vessel. The saltiness of the Gorgonzola is a wonderful contrast to the dry rub. I cant say I followed the recipe to the T but I was close. I didn't make the dry rub and apply it but, I added each ingredient to the each steak individually. Nor did I measure the Gorgonzola cheese again I treated each steak individually. Thank you for this wonderful idea of Gorgonzola cheese and steak!
i made them...not so impressed
very tastey but i added less cinimon and it tasted quite nicely
They tasted ok, but a little bit much cinnamon flavor for me. I expected them to have almost a glaze from the brown sugar, but they didn't. The cheese was good on top, but the rub didn't do anything for my boyfriend or I. Not bad, just nothing we raved about. Someone else might like it a lot though! =)
the rub was too sweet for the fam's taste. i may try this again, but with less brown sugar. i did like the gorgonzola with the wine and onion sauce.
I found this to be a very tasty steak. However, could use less of the Gorgonzola cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Gorgonzola Flat Irons
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 409
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