Step-by-Step Guide to Prepare Ultimate Steak with caramelized figs, blue cheese and balsamic

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, steak with caramelized figs, blue cheese and balsamic. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Steak with caramelized figs, blue cheese and balsamic is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Steak with caramelized figs, blue cheese and balsamic is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Steak with caramelized figs, blue cheese and balsamic:

1. Make ready 2 beef steaks (I used bone-in striploin)
2. Get 1 small handful fresh thyme
3. Make ready 1 large shallot, chopped
4. Take 50 g gorgonzola, thinly sliced or broken into small chunks
5. Prepare 2 green figs, quartered
6. Take Good quality aged balsamic vinegar for drizzling

Add in the caramelized shallots… And give it all a nice stir until the blue cheese is becoming one with the shallots that are becoming one with the butter. Lay the flatbread on a plate. Put slices of caramelized figs, pulled chicken, crumbled goat cheese, and top them off with chopped basil. Turn bag over several times to evenly coat steak with dressing.

Steps to make Steak with caramelized figs, blue cheese and balsamic:

1. Add a splash of olive oil and a pat of butter to a large pan on high heat. Season the steaks well with salt and freshly cracked black pepper, and sear them for 3 to 4 minutes on one side.
2. Flip the steaks over and lay the thyme sprigs on top. Add a few more tbsp of butter to the pan and let it melt. Baste the meat and thyme with the melted butter for another 3 to 4 minutes. Throw away the thyme sprigs and remove the meat to a plate. Top with the blue cheese so it can melt as the steaks rest.
3. Add the shallot and figs to the pan. Let fry, turning the figs over as needed, until the figs are caramelized and the shallot softened but not burnt. This'll only take a few minutes.
4. Arrange the figs and shallot on top of the steaks. Drizzle everything with a few tbsp of balsamic vinegar. Serve hot.

Put slices of caramelized figs, pulled chicken, crumbled goat cheese, and top them off with chopped basil. Turn bag over several times to evenly coat steak with dressing. Remove steak from marinade; discard bag and marinade. Use Flank Steak, arugula, blue cheese and ciabatta bread for a fresh and tasty sandwich. Perfect to make for lunch or a quick dinner.

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