Best Blue Cheese Stuffed Steaks For Two Recipes

SPINACH AND BLUE CHEESE-STUFFED FLANK STEAK

Steps:

• Preheat oven to 400°F.
• Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach.
• Open the towel and place the spinach in a food processor, along with the pine nuts, blue cheese, and garlic. Pulse until the ingredients form a thick paste.
• Place the flank steak flat on a work surface and using your fingers and/or a silicone spatula, spread the spinach and cheese mixture evenly over the entire steak.
• Roll the steak into a cylinder and, using kitchen twine, tie the roll securely about every two inches.
• Mix one tablespoons olive oil with seasoning salt, pepper and liquid smoke. Brush mixture over the whole outer surface of the steak roll.
• In a large, deep skillet over medium-high, heat the remaining oil. Add the steak roll and sear one side for about 1 1/2 minutes. Use tongs to rotate the roll 1/4 turn, searing for another 1 1/2 minutes. Continue until all sides are seared.
• Transfer the roll to a rack, place on a baking sheet or pan and place in oven to roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the roll reads 140 degrees F.
• Remove from oven, let stand for 5 minutes. Slice, serve, and enjoy!

ROLLED FLANK STEAK WITH BLUE CHEESE STUFFING

Steps:

• Preheat oven to 350°F; heat a skillet over medium-high heat.
• Add the oil and shallots and cook until soften, add the garlic and thyme. Continue cooking until the shallots are lightly browned.
• Transfer to a medium-size bowl and let cool slightly.
• Mix in the croutons, cheese and bread crumbs.
• Pound the steak to a even thickness. A larger surface area is perfect so as to hold the stuffing.
• Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center.
• Roll the steak and tie off with string securely in several places. Salt and pepper the meat.
• Heat an over-proof skillet with a thin layer of oil and sear the steak on all sides.
• Put the skillet in the oven for ten minutes. Turn steak over and leave in for another ten minutes.
• Take steak out and cover with loose foil for 5-10 minutes and then begin carving. Enjoy.

QUEEN OF STEAKS: FILLET MIGNON STUFFED WITH BLUE

Steps:

• Cut a deep pocket on the side of each of the steaks, it with a small of an opening as possible. You might want to have the butcher do this for you. Stuff one fourth of the blue cheese into the pocket of each steak. Work the cheese as far as you can and squeeze the opening set to seal it
• Season the steaks liberally on both sides with the big bold steak spice.
• Prepare the grill for cooking over direct high heat. Place the steaks directly on the cooking grate. Cook for three minutes, rotate the steaks one quarter turn to make the nice crosshatch marks, and then cook for another two minutes. Flip and cook for another 3 to 4 minutes for medium rare or to your desired degree of doneness. Remove to a platter and let rest for five minutes before serving. Serves four.
• Big Bold Steak Spice: 3 tablespoon salt 1 tablespoon onion powder 1 tablespoon finely ground black pepper 1 teaspoon smoked paprika 1 teaspoon ground coriander 1 teaspoon good-quality chili powder 1 teaspoon sugar in the raw 1/2 teaspoon dry mustard mix together and keep in an airtight container. Makes about 1/2 cup.
• Topping the steak with blue cheese is a time-honored tradition so why not stuff it inside? Just be sure not to over stuff it. squeeze the pocket closed, pushing the cheese in as far as possible so it stays and during the cooking. If a little runs out that's okay, it will just make it look better. These would go very well served with grilled portobellos and french fries or fried onions