Grilled Steak with Olive-Blue Cheese Glaze Recipe - Allrecipes.com
  • 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
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  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

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.
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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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Nutrition

  • 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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