Best Steak With A Side Blue Cheese Pasta Sauce By Rachael Ray Recipes

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STRIP STEAKS WITH A SIDE OF BLUE CHEESE SPAGHETTI



Strip Steaks with a Side of Blue Cheese Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

4 slices bacon, chopped into 1-inch pieces
Salt
1 pound spaghetti
4 (8-ounce) NY strip steaks
Ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
5 tablespoons butter, divided
4 cloves garlic, minced, divided
2 shallots, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 to 1/3 cup cream or half-and-half, eyeball it
8 ounces blue cheese crumbles
2 to 3 tablespoons chopped sage leaves
2 tablespoons chives, chopped, a palm full
2 cups arugula, a small bunch, cleaned, trimmed and shredded

Steps:

  • Put a large pot of water on the stove to bring to a boil for pasta.
  • Preheat broiler to high with rack on top shelf.
  • Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
  • Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
  • Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
  • Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
  • Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
  • To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
  • Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve.
  • Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
  • Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
  • Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.

BLUE CHEESE PASTA



Blue Cheese Pasta image

This goes together while the pasta water is boiling. You can also top this with salmon, chicken, crumbled bacon or tomatoes. This sauce is also great with steak.

Provided by georgi

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups half-and-half
4 tablespoons butter
1 head garlic, chopped
1 small onion, chopped
1/3-1/2 cup crumbled blue cheese
1/3-1/2 cup parmesan cheese
salt and pepper
1 lb pasta (I use penne)

Steps:

  • While the pasta is boiling: Melt butter in sauce pan over med-low.
  • Add onion and garlic saute about 5 minutes.
  • Pour in half& half, let heat through.
  • Wisk in blue and parmesan cheeses.
  • Salt and pepper to taste.
  • Sauce will thicken a bit upon standing.
  • Toss with cooked pasta.

RACHAEL RAY'S PHILLY CHEESESTEAK



Rachael Ray's Philly Cheesesteak image

I got this recipe from Rachel Ray's 30 minute meals cookbook and loved it! I use sweet Maui onions, add grilled mushrooms and use Sara Lee's hoagie rolls for freshness. You can also substitute provolone cheese for Cheez Whiz instead.

Provided by Iron Woman

Categories     High Protein

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
2 large yellow onions, thinly sliced
coarse salt
pepper or steak seasoning
2 teaspoons extra virgin olive oil
1 1/2 lbs lean beef tenderloin or 1 1/2 lbs sirloin, thinly sliced
1 teaspoon garlic salt
fresh ground black pepper
8 slices provolone cheese
4 sandwich hoagie rolls, split lengthwise (I use Sara Lee)

Steps:

  • Heat a medium saucepan over medium high heat.
  • Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
  • Add onions and season with salt and pepper or steak seasoning blend.
  • Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
  • Heat a heavy griddle pan over medium high to high heat.
  • Wipe griddle with a drizzle of oil using a paper towel.
  • Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
  • Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
  • When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
  • When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
  • Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
  • Pile the meat and onions into rolls on top of the cheese.
  • The heat from the meat and onions will melt the cheese.
  • Repeat for remaining servings and serve.

Nutrition Facts : Calories 939.5, Fat 57.5, SaturatedFat 24.2, Cholesterol 184.8, Sodium 903.3, Carbohydrate 38.8, Fiber 2.4, Sugar 4.5, Protein 63.6

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