Steaks with Roasted Pepper Bleu Cheese and Grilled Potatoes Au Gratin
A man-size meal of steak and potatoes.
|Prep Time||2 hours|
|Grill Used||Kamado Joe|
|Cook Time||20 minutes|
Fire Roasted Pepper Bleu Cheese Butter Ingredients
4 prime cut steaks (tenderloins for this recipe)
2 tbsp roasted red peppers (diced)
1/2 cup bleu cheese
1 stick butter
Grilled Potatoes Au Gratin
4 russet potatoes, sliced into 1/2” inch round slices
1/2 medium onion (diced)
5 tbsp butter
3 tbsp flour
2 cups whole milk
2 cups shredded sharp Cheddar cheese
Salt and pepper to taste
Instructions (Bleu Cheese Butter)
In a mixing bowl, add softened butter, bleu cheese and peppers. Stir until thoroughly blended. Lay the mixture on a sheet of plastic wrap and roll it into a 2" diameter log. Refrigerate 2 hours so the mixture becomes firm.
Instructions (Grilled Potatoes Au Gratin)
Add the 3 tbsp butter, onions and salt to a sauce pan over medium heat and allow the onions to become transparent. Slowly add flour while whisking. When the flour is fully absorbed, add milk and stir. Allow the mixture to thicken (about 5 minutes), then add the cheese and stir until fully melted and blended into the mixture. Cover and keep on low heat.
Cut the potatoes in 1/2" rounds and place in boiling water for 6-8 minutes. They should still be firm, but cooked through. Drain and brush each side with the remaining 2 tbsp of butter. Salt and pepper to taste.
1. Preheat the grill to 325°F, preheat the oven to 350°F.
2. Grill the potatoes each side for 5 minutes. Place in a Pyrex or oven safe serving bowl, pour au gratin sauce over the rounds and keep warm in the oven uncovered at 350°F.
3. Heat the grill to 550°F (or your favorite searing temperature).
4. For a 1" steak cooked to medium, place the steaks on the grill and flip after 3 minutes. Quarter the bleu cheese butter log, cover the top with the diced red peppers and place one on each steak. Grill for another 3 minutes. Close off the top vent for 2 minutes or until the butter has fully melted. Remember to open the top vent and "burp" the lid before removing the steaks.
Allow the steaks to rest 2 minutes and serve with the potatoes au gratin and other favorite side dishes.