Steak with Blue Cheese Butter
and roasted fingerling potatoes / green beans
Add a flavorful finishing touch to tonight's steaks with a savory compound butter made with blue cheese.
Smarts: Compound butters can be frozen for up to a few months. Use them to add flavor to finished meats (as in this recipe) or to add richness to soup, roasted vegetables, or toast.
Smarts: Tonight's vegetables should be roasted in the oven, but feel free to fire up the grill as well if you prefer to cook your steaks that way.
- Steak, NY Strip - 1 1/2 lbs (sub beef tenderloin steaks or other cut of choice)
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Lemon juice - 1 Tbsp
- Butter - 4 Tbsp
- Cheese, blue - 2 oz, crumbled (sub feta or goat cheese)
- Thyme, dried - 1/2 tsp
- Green beans - 12 oz, trimmed
- Chives - 1 tsp, chopped
- Potatoes, fingerling - 1 lb, halved lengthwise (sub any small potato)
- Oil, olive - 1 Tbsp + 1 Tbsp
- Marinate steak - (If prepping right before cooking, get oven or grill heating while steak marinates.) Tenderize steak with a fork and combine with soy sauce, vinegar, and lemon juice. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Make blue cheese butter - Melt butter in the microwave. Stir in crumbled blue cheese and thyme. (Can be done up to 5 days ahead)
- Green Beans - Trim green beans. (Can be done up to 5 days ahead)
- Chives / Potatoes - Prep as directed.
- Heat oven to 425F / 218C.
- Toss potatoes with first portion of olive oil and season with some salt and pepper. Spread out on a sheet pan and roast until tender, 20 to 25 minutes.
- Toss green beans with second portion of olive oil and add to sheet pan with potatoes after potatoes have been cooking for 10 minutes.
- While vegetables roast, remove steak from marinade (discard marinade). Season generously with some salt and pepper.
- If cooking on a grill: Heat up grill to 500F / 260C. Clean grates and brush with some cooking oil. Add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- If cooking on the stovetop: Heat up a grill pan over high heat. Brush with some cooking oil and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- Remove steak from heat and transfer to a serving plate. Let steak rest, covered, for 5 to 10 minutes.
- When potatoes and green beans are done roasting, toss with chives.
- While steak is still warm, spoon blue cheese butter over top.
- Serve steak with potatoes and green beans on the side. Enjoy!
The vegetarian option felt so boring. It was good the first bite, then down hill from there0 Helpful
MMMMMMMMM! This was a fancy restaurant quality meal. Loved it.0 Helpful
Cut back the butter and oil and doubled the veggies. Added a carrot to the parsnips. It was all lovely.0 Helpful
The blue cheese butter was good on everything!!0 Helpful
This was so good! I did chicken and feta instead of steak and blue cheese. Will definitely make it again.0 Helpful
Subbed feta for blue cheese, which resulted in a WAAAYYY to salty steak (our fault) but still very delicious!0 Helpful