Grilled Steak with Olive-Blue Cheese Glaze Recipe -
  • READY IN 35 mins

Grilled Steak with Olive-Blue Cheese Glaze

Recipe by  

"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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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  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.
Kitchen-Friendly View


  • * 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 More Reviews

Most Helpful Positive Review
Dec 02, 2005

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 process and maybe added to flavor? Also did a side of shrooms w/butter sauce, and a side dish of blue cheese crumbles. Most put shrooms on steak, then the reduction sauce as well as a sprinkle of b.c. crumbles. Had 6 people to dinner so had to make a second batch, but that allowed extra dabs. Enjoy.

Most Helpful Critical Review
Jan 02, 2006

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


26 Ratings

May 19, 2005

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 next time as it is already thicker than regular broth. Thanks for a great recipe!

Jun 30, 2006

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 ratios. In addition he also used mushrooms, two slices of bacon, 3-4 green olives and gargonzola instead of the bleu cheese. Gotta give it a try. I'm not a fan of olives, but this was a hit!!!

Nov 19, 2005

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 the cheese into the sauce, which thickened it up a bit. Was very flavourful. I didn't have olives, so I subsituted mushrooms. Will make again for sure.

Feb 20, 2005

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 added the cheese. We also used Gorgonzola only because its my favorite. We will definately make this again!!

Jan 04, 2007

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

Jan 07, 2006

Easy and very tasty, would definately make it again


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 805 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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