This restaurant favourite is easy to serve up at home. If you love the zip of Canadian blue cheese, be sure to sprinkle a few extra crumbles over the sauce and steak when serving.
- shallow dish
- whisk or fork
- cast iron skillet
- 3 tbsp (45 mL) canola oil
- 2 tbsp (30 mL) red wine vinegar
- 1 tsp (5 mL) chopped fresh thyme
- 1 small clove garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 2 beef grilling steaks, such as striploin or ribeye, about 2 lb/1 kg total (or 4 thinner steaks)
- 2 tbsp (30 mL) butter
- 1 small shallot, minced
- 1/2 tsp (2 mL) chopped fresh thyme
- 1 tbsp (30 mL) chopped pecans or walnuts (optional)
- 1/2 cup (125 mL) crumbled blue cheese
- 1 tbsp (15 mL) chopped fresh parsley
- In a shallow dish, whisk together oil, vinegar, thyme, garlic, and salt and pepper. Add the steaks and turn to coat both sides well. Let stand for 10 minutes. Heat cast iron skillet over high heat and add the steaks. Brown both sides well and place skillet in 400°F (200°C) oven for about 8 minutes or until medium rare or desired doneness. Let stand 3 minutes. Cut each steak in half (if using 2 larger steaks) or thin strips to serve.
- Blue Cheese Sauce: Meanwhile, in a small skillet, heat butter over medium heat and sauté the shallot and thyme for 2 minutes or until softened. Stir in the walnuts (if using) and sauté for 1 minute to toast. Add cheese, reduce heat to low, and cook, stirring occasionally until melted. Stir in parsley and spoon over steaks to serve.