New York steak with blue cheese and onion jam

New York steak with blue cheese and onion jam: an unusual and refined recipe for new York steak will appeal to everyone, especially those who want to diversify the range of standard marinades for meat, because it is not every day that we meet a combination of steak and sweet onion jam! New York steak with blue cheese and onion jam.Cooking time 1 hour

Ingredients for onion jam

Melted fat 2 tablespoons
Sweet peeled, cut into half rings onions 3 PCs
2 cloves of finely chopped garlic
Chopped jalapeno pepper 1 PC
Red wine 1/2 Cup
Red wine vinegar 1/4 Cup
Creme de Cassis 2 tablespoons
Grenadine 2 tablespoons
Chopped fresh parsley 1/4 Cup
Honey, salt, pepper to taste

Ingredients for steak. New York steak with blue cheese and onion jam

Steak 4 pieces
Salt 1 tablespoon
Ground black pepper 1 tablespoon
Finely chopped thyme 1 teaspoon
Sunflower oil 3 tablespoons
blue cheese (Cabrales) 10.58 oz
1/2 Cup heavy cream
Parsley 2 tablespoons

Cooking onion jam

Turn on a strong fire. Warm up the cast-iron pan properly, but not too much – you don’t need it to start smoking.

Add the melted fat, warm it up, then add the onion, garlic, jalapeno pepper, wine, vinegar, grenadine, salt, pepper and cook, stirring, until the liquid mixture thickens and looks like jam, on average it takes about 20 minutes. The jam is almost ready, add the parsley and leave in the Cup to cool to room temperature.

Cooking steak. New York steak with blue cheese and onion jam.

Heat the grill to a high temperature. Mix the salt, pepper and thyme in a small bowl. Brush the steaks with sunflower oil on both sides and season with a mixture of salt, pepper and thyme. Fry the steaks until they are golden brown and slightly charred on both sides, you should get medium-rare steaks.

Just before the steaks are ready, mix the blue cheese and heavy cream with a fork to make it lumpy but creamy. Put a little of the resulting cream on each steak, let it melt a little, this will not overcook the steaks. Remove from the grill and let the dish “rest” for five minutes before serving. Garnish with parsley sprigs and serve with onion jam. An unusual combination of ingredients will allow you to experience unique taste sensations and will please even the most sophisticated gourmet.

Bon Appetit!

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