Alright, Father’s Day is coming up. There’s nothing else that dear ol’ dad want more for dinner than a beautiful grilled steak. And that’s great news for you because it’s as easy as pie to cook, if you have your method down. And I’ll say it… EVEN EASIER than pie!
Start with a good piece of meat – a New York, filet, or rib-eye would be perfect! About 20 minutes before you grill, take the steak out of the refrigerator and let it sit at room temperature. This will help you get a good, even cook once it hits the heat.
Be sure to pre-heat your grill to high, and lightly rub your steaks with a little olive oil. Then sprinkle liberally with your favorite seasoning – I like to use my Dish D’Lish French Seasoning Salt.
Place the steaks on the grill and cook until nicely marked on the first side. Then turn over and cook on the other side. Depending upon your steaks thickness and how you like it will depend upon how long to cook it. Good tip: don’t move them around to much.
Remember the meat will continue to cook a bit after removing from the grill and you can always put it back on for more heat – you just can’t go back the other way!
Serve topped with a simple to make herb garlic blue cheese butter, dad’s favorite local veggies and an ice cold local microbrew!
I love a great steak topped with Sweet Onions and Gorgonzola with a little bit of Horseradish Drizzle – super easy to make and uses Demitri’s Extra Horseradish Bloody Mix. –Kathy
Photo from Demitri’s Gourmet Seasonings.
Savory Grilled Steak with Sweet Onions and Gorgonzola
This quick and easy preparation uses one of my favorite products – Demitri’s Extra Horseradish Bloody Mary Seasoning. Yes it’s great in a Bloody Mary – of course – but equally delicious as a steak marinade. It’s super easy! (Demitri’s can be found at well stocked grocery stores or online at www.Demitris.com.)
Makes 4 servings
4 steaks, such as New York, flat iron or tenderloin
1/2 cup Demitri’s Extra Horseradish Bloody Mary Seasoning
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2 large sweet onions, sliced in 1-inch-thick rounds
1/4 cup olive oil
salt and pepper
1/2 cup gorgonzola cheese, crumbled (about 2 ounces)
Horseradish Steak Drizzle
1/4 cup Demitri’s Extra Horseradish Bloody Mary Seasoning
2 cloves garlic, finely minced
4 tsp. red wine vinegar
1/4 cup olive oil
Garnish: coarsely chopped fresh basil
To marinate the steak: Trim the meat of any outer pieces of fat and silverskin. Put the steaks in a large re-sealable plastic bag. Pour the 1/2 cup of Demitri’s seasoning into the bag, press out any air, and then seal the bag. Move the meat around in the bag to coat well. Marinate, refrigerated, for at least 1 hour or preferably overnight, turning the bag a few times.
To make the Horseradish Steak Drizzle: Mix ingredients together. Cover and set aside.
To grill the meat: Preheat a grill to high. Drizzle the steaks and onions with a little olive oil and lightly season steak with salt and pepper. Grill steaks to the desired doneness. The grilling time will vary, depending on the heat of the grill and the thickness of the meat. Remove steak to a plate to rest for about 5 minutes before serving, allowing juices to settle. Top with cheese so that it starts to melt. Meanwhile, grill the onions till tender and nicely grill marked.
Serve the steaks topped with onions and drizzled with Horseradish Steak Drizzle.
Recipe created by Kathy Casey Food Studios® for Demitri’s Bloody Mary Seasoning
