Gorgonzola Stuffed Steak with Grilled Onions

Sometimes, the grill just calls to you, and when beckons, I usually think “STEAK!” Today was no exception. I had a piece of bottom round roast that I’d cut into inch and a half or so thick steaks and frozen individually a while back, so I defrosted it and decided to make it a bit funky with some cheese! Playing the role of “cheese” tonight was crumbled gorgonzola, but don’t be limited to this choice for your own renditions. I think just about any crumbly earthy/salty cheese would do (blue/feta/extra sharp cheddar). Anyway, I find it to be a fun way to turn a steak into something unique. Then, you can top it with onions, mushrooms, horseradish, a red wine reduction…limitless options!

Tonight, we paired this with steamed broccoli and Garlic Butter Shredded Eggplant, but mashed turnip or potatoes would be a perfect complementary dish to this steak.

Time: 25 minutes (depending on the thickness of your steak and the heat of your grill)

Ingredients:

  • Steak at least 1.5″ thick…the cut is all your choice.
  • Crumbled gorgonzola (or whatever alternate cheese you’re using)
  • Onion
  • Salt

Method:

  • Preheat your grill, and set the dial to medium.
  • Sprinkle a little pinch of salt on the top and bottom of your steak.
  • Then, place your steak upright on a cutting board, and with a sharp and small knife, carefully make a slit, and work the knife back and forth to essentially create a hollow cavity in the steak with a small opening (see picture)
  • Hold the slit open with one hand, and with a spoon, scoop and drop some gorgonzola in. Be careful to not let the spoon touch the meat or your other hand to avoid cross-contamination when you go for the next scoop of gorzonzola. Repeat this until the steak cavity is full.
  • Stick toothpicks through the top to seal the opening while grilling and prevent the dreaded phenomenon known as “Cheese leakage!”
  • Place your steak and onions slices on the grill, and wait for about 3 minutes. Then rotate the steak 90 degrees, and wait again.
  • Flip the steak and onions, and do the three minute rotations a second time on the other side.
  • When your steak reaches a minimum internal temperature of 145 degrees F (for medium rare…hotter if you want it more well done), remove it and your onions from the heat, and let it sit on your cutting board for 4-5 minutes.
  • Remove the toothpicks, plate, devour, and enjoy!

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