Blue Cheese Steaks with Grilled Zucchini Salad

4 servings
Blue Cheese Steaks with Grilled Zucchini Salad
Blue Cheese Steaks with Grilled Zucchini Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup balsamic vinegar

  • 1

    tablespoon coarse-grain mustard

  • 1

    teaspoon honey

  • 1

    clove garlic, finely chopped

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1/4

    teaspoon dried thyme

  • 1/3

    cup extra-virgin olive oil

  • 1

    piece (6 ounces) blue cheese, crumbled (about 1-1/2 cups)

  • 4

    bone-in shell steaks (about 1-3/4 pounds total, 1/2 inch thick)

  • 2

    zucchini, halved crosswise, then cut lengthwise into slices

  • 6

    ounces assorted baby leafy greens OR: packaged salad blend

  • 1/2

    red onion, halved and thinly sliced

Directions

1. In small bowl, whisk vinegar, mustard, honey, garlic, salt, pepper and thyme. Gradually whisk in oil until well blended. Stir in 1/2 cup crumbled cheese, mashing slightly. Remove 2/3 cup dressing to plastic food-storage bag. Add the shell steaks; seal. Turn to coat; marinate 10 minutes. 2. Prepare outdoor grill with hot coals, heat gas grill to hot, or heat oven broiler. 3. In bowl, gently toss zucchini and 2 tablespoons of remaining dressing. 4. Remove steaks from marinade. Grill or broil 2 minutes. Flip over. Top each with 1-1/2 tablespoons remaining crumbled cheese. Grill 2 minutes for medium-rare. Remove to platter. 5. Grill or broil zucchini slices until tender, about 2 minutes per side. 6. In bowl, toss together greens, zucchini, onion, remaining dressing and any remaining crumbled cheese. Serve salad alongside grilled steaks.

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