Meat lovers wanting to kick their July Fourth BBQ up a notch or two might consider this steak that has “butter” in the name – New York Steak with Gorgonzola-Walnut “Butter” – but not in the ingredient list. That’s because the topping has a butter-like consistency thanks to the use of creamy Gorgonzola cheese. (Click here to see the recipe.) To make the “butter,” the Gorgonzola is combined in a food processor or blender with white-wine Worcestershire, green peppercorns, toasted walnuts, minced chive, and Tabasco.
Before they hit the grill, the steaks do in a stint in a marinade made from extra virgin olive oil (you could try our Everyday Fresh), garlic, and fresh rosemary. And once they’re on the grill, the steaks get a dollop of the Gorgonzola-walnut “butter.” (Click here to see the recipe.)
The Gorgonzola, Goldstein writes, “is a key element in taming the intensity, concentration, and tannin in a fine young Cabernet Sauvignon. The addition of walnuts, containing a fairly high bitter tannin level of their own, helps tone down the tannins in young Cabernet as well.”
The steak is served with a mint-infused tabbouleh that includes fresh chives, roasted garlic, green onions, paprika, and olive oil. You could use one of our more robust oils, such as Arbosana or Miller’s Blend, in the tabbouleh. The robust flavor would pair well with the steaks.
Enjoy your Forth!
Your friends at California Olive Ranch