Steak with Spicy Gorgonzola

Summer, even in notoriously grey Seattle, is a time to grill.

Whether it’s fruit or chicken, grilling is an easy, no-hassle ways to cook. No pans or pots to clean, and the rich flavors that develop from roasting and searing bring out some of the best that food has to offer.

I’m a year-round griller, if you couldn’t guess, but summer always gets me particularly fired up. Now that the weather has decided to string a couple nice days together in a row, I decided to trot out one of my favorite summer dishes: Steak with Spicy Gorgonzola.

This dish starts with an American classic, steak. Everyone has their own budget and their own favorite cut of meat, so the choice is up to you (I’m partial to flank or t-bone, however). A simple salt and pepper seasoning helps accentuate the flavor of the beef and brings out the moisture to allow for a more robust crust to develop while cooking.

Gorgonzola, jalapeño and cilantro form a perfect trio in the sauce.  The tangy Gorgonzola base forms the perfect combination to the hearty, ruddy steak. The spiciness of the jalapeño offers a definite kick – this dish isn’t for the faint of heart – finished with cool notes of cilantro to cap the heat.  This fiery meal is perfect for a late summer dinner in the shade.

Steak with Spicy Gorgonzola

  • 1 steak of choice
  • 1 tablespoon of butter
  • 1/4 cup onion, finely diced
  • 3 cloves of garlic, finely diced
  • 1 jalapeño, finely diced
  • 1/3 cup half and half
  • 1/3 cup Gorgonzola cheese
  • 2 teaspoons flour
  • 2 springs of cilantro, finely chopped
  • salt and pepper


  1. Salt and pepper each side of the steak and allow to sit for fifteen minutes to draw the moisture out. Start the grill and set to medium high (or wait until temperature is approximately 400°).  While waiting, start on the sauce.
  2. Heat butter in a medium saucepan on medium heat.  Saute the onion, garlic and jalapeño until translucent, approximately seven to eight minutes.
  3. Reduce heat to medium low and add the half and half and Gorgonzola cheese.  Let simmer until the cheese has melted into the sauce.  Add the flour and continue to simmer until the sauce has thickened to a viscous consistency.  Add the cilantro and sit into the sauce.  Leave on low heat until serving.
  4. Grill the steak to desired state (I recommend medium-rare, approximately 6 minutes on one side and 4 minutes on the other).  Remove the steak from heat and let sit for five minutes.  Top with the Gorgonzola sauce and serve immediately.

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