Steak and blue cheese melts

Name: Steak and blue cheese melts
Yield: Serves 2
Cuisine: French recipes
Ingredients: 2 thick sirloin steaks; 2 tbsps balsamic vinegar; 1 tbsp olive oil; 2 tsps full-fat crème fraîche; 50g creamy blue cheese; 1 tsp chopped fresh curly parsley, plus extra to garnish

Easy
May 2007

Easy
May 2007

Serves 2
Ready in 20 min

A steak recipe, served with a creamy blue cheese sauce, that is a quick and easy take on an old favourite.

Gluten-free recipes

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Ingredients

2 thick sirloin steaks
2 tbsps balsamic vinegar
1 tbsp olive oil
2 tsps full-fat crème fraîche
50g creamy blue cheese
1 tsp chopped fresh curly parsley, plus extra to garnish

Ingredients

2 thick sirloin steaks
2 tbsps balsamic vinegar
1 tbsp olive oil
2 tsps full-fat crème fraîche
50g creamy blue cheese
1 tsp chopped fresh curly parsley, plus extra to garnish

Method

Place the steaks in a large, non-metallic dish and drizzle over the balsamic vinegar and olive oil. Set aside to marinate for 10 min.
Meanwhile, put the crème fraîche into a bowl, crumble the cheese and stir into the bowl with 1 tsp parsley. Season with black pepper and set aside.
Preheat the grill to high. Heat an ovenproof griddle or frying pan over a high heat. When searing hot, add the steaks and cook for 2 min each side for medium-rare.
Spoon the cheese mixture on top of each steak and pop under the grill for 1-2 min. Divide between 2 plates, scatter with the extra parsley and serve with a mixed salad and some oven chips, if you like.

Method

Place the steaks in a large, non-metallic dish and drizzle over the balsamic vinegar and olive oil. Set aside to marinate for 10 min.
Meanwhile, put the crème fraîche into a bowl, crumble the cheese and stir into the bowl with 1 tsp parsley. Season with black pepper and set aside.
Preheat the grill to high. Heat an ovenproof griddle or frying pan over a high heat. When searing hot, add the steaks and cook for 2 min each side for medium-rare.
Spoon the cheese mixture on top of each steak and pop under the grill for 1-2 min. Divide between 2 plates, scatter with the extra parsley and serve with a mixed salad and some oven chips, if you like.