Rib-Eye Steaks with Blue Cheese and Red Pepper Coulis

By Marie Nightingale
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Hearty souls may shun the weather and give the barbecue another turn at grilling the steaks, those who have a treasured cast iron frying pan will almost certainly opt for the opportunity to use it, while others will use whatever frying pan is available. Just make sure the pan is hot, hot, hot, before adding the steaks.

Ingredients

1 sweet red pepper, seeded and diced
2 tablespoons (30 mL) cream cheese
1 tablespoon (15 mL) blue cheese
1 tablespoon (15 mL) olive oil
2 rib-eye or boneless rib steaks, each about 3/4-inch (2 cm) thick

Directions

Cover pepper pieces with water in a small saucepan. Bring to a boil; reduce heat and simmer 20 minutes uncovered, or until quite soft. Drain and purée in a blender until almost smooth. Season with a pinch of salt and pepper.

Using a fork, mash cream cheese with blue cheese until blended.

Heat oil in a large frying pan over medium heat. When very hot, add steaks. For medium rare to medium doneness, fry 3 to 4 minutes or just until juices begin to rise.

Spread red pepper coulis on part of warmed plates, place steak over sauce, and top with a dab of cheese mixture.

Makes 2 servings.

Rib-Eye Steaks with Blue Cheese and Red Pepper Coulis

Rib-Eye Steaks with Blue Cheese and Red Pepper Coulis

Ingredients

Directions

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