Recipe: Appetizing Steak with caramelized figs, blue cheese and balsamic

Steak with caramelized figs, blue cheese and balsamic. Stir in the honey and season with salt and pepper, to taste. Drop the rotini into the pot of boiling water. Return them to the pan along with the apples, shallot, garlic, and a splash of extra virgin olive oil.

Place steak strips onto the pizza and top with ¼ cup of blue cheese. Remove pizza from the oven and add the remaining blue cheese and arugula. Figs with Blue Cheese and Balsamic Reduction are an easy and elegant appetizer that can be prepared in just minutes. You can have Steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Steak with caramelized figs, blue cheese and balsamic

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

Figs and blue cheese are a classic flavor combination and rich syrupy balsamic vinegar is the perfect way to enhance their bold flavors. Figs are in season right now and fresh figs are such a treat. Now, I normally love fig jam with blue cheese, but I felt the steak called for something a bit richer and more complex. My husband helped me think of the perfect jam to accompany the blue cheese for this crostini recipe - a savory caramelized red onion and blueberry jam , which includes splashes of balsamic vinegar and red wine.

Steak with caramelized figs, blue cheese and balsamic step by step

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..

Stir until the honey is dissolved then add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room. You can make a blue cheese crust with just about any cut of steak. I particularly like it with strip steaks (New York steaks, shown), ribeyes, and filet mignon. For a more mildly-flavored cut, like filet mignon, the blue cheese and balsamic caramelized shallots add to the overall flavor of the steak significantly.