Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, steak with caramelized figs, blue cheese and balsamic. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Steak with caramelized figs, blue cheese and balsamic is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Steak with caramelized figs, blue cheese and balsamic is something that I have loved my whole life. They are fine and they look fantastic.

Bacon & Blue Cheeseburger Flatbread with Caramelized OnionsMeals, Heels. The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Wine note: Steak and caramelized onions are fabulous partners for numerous red wines.

To get started with this recipe, we must first prepare a few components. You can cook steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Steak with caramelized figs, blue cheese and balsamic:

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

I seasoned the steak with Montreal Steak Seasoning and. Grilled ribeye steaks with an amazing caramelized shallot and blue cheese butter that slowly melts over top. Drop in about two tablespoons or so. While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency.

Instructions to make Steak with caramelized figs, blue cheese and balsamic:

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.

The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Serve with steamed broccoli or asparagus, and drizzle some of the glaze. Recipe Pairing Guides » Maple-Mustard-Glazed Balsamic Steaks With Blue Cheese-Pecan Confetti. Flank Steak with Caramelized Onions and Balsamic Glaze Recipe. I absolutely love the flavors of steak, balsamic, and blue cheese.

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