This is the first non-vegan recipe on my blog.
I started this blog during lent season where I go completely vegan, but now that it’s over, it was time to go back to some of my non-vegan recipes.
I am honestly not the biggest fan of steaks, or meat in general..
By that I mean I would absolutely and mostly choose a chicken or fish dish over a meat dish of whatever kind..
This week though, my husband decided to go on a grocery shopping spree at our favorite store, Gourmet, and he got me two beautiful Young Angus topside steaks (That you can shop for here).
Both of us love blue cheese sauce with steak, so I decided to go on a bit of an adventure making those – without drying them too much or under-cooking them !!
To start off, here are my ingredients:
- Young Angus Beef Topside Steak ~500g
- a dash of salt and freshly cracked pepper
- 50-75 gm butter
- 75 gm hard blue cheese of your choice (Mine was this cheese from Gourmet)
- 2-3 tbsp balsamic vinegar
- 1 tbsp AP flour
I first cut the meat into equal halves to reduce the cooking time
Start browning the meat in the melted butter on a medium-low heat and add salt and pepper:
Once the meat has a nice sear on both sides (about 2 minutes each side) add the cheese to the butter and once it melts add the flour.
As soon as the butter thickens, loosen up the mixture by adding the balsamic vinegar.
This will create a tangy sweet taste that contrasts the saltiness of the cheese and the umami from the meet very well. Let it evaporate a little, until the sauce is this consistency:
N.B. If the sauce thickens too much during the cooking process, you can thin it out again with a bit of hot stock, hot milk, or even hot water if you have no other choice.
Do not however add any extra vinegar as the acidity could increase too much this way and overpower all other flavors.
This steak dish is best served with a side dish of roasted potatoes