Wednesday, September 22, 2010

Steak Gorgonzola Paninis

I had left over Fig & Gorgonzola spread from La Lune's event last week. I thought I should try to make another recipe with the decadent gorgonzola. So here it is: Steak Gorgonzola Paninis with fresh Heirloom tomato and basil from my garden, drizzled in a balsamic reduction! It's salty, sweet, tangy, and rich! Enjoy!

Two 6-8 ounce Steaks
4 slices Crusty Bread or Artisan Bread
(I used this recipe.)
4 slices Tomato
6-8 leaves of Basil
1-2 TBS Olive Oil
Balsamic Reduction or Balsamic Vinegar
1/4 cup Gorgonzola Crumbles
4 ounces Cream Cheese
1-2 TBS Milk or Half & Half


Gorgonzola Spread
In a food processor (or by hand) blend the gorgonzola, cream cheese, and milk or half & half. Set aside. This is your spread for the slices of bread.

Grill or Saute your steak.

Drizzle pan with Olive Oil. Warm your slices of bread up in the pan.

Allow your steak to cool for about 5-8 minutes then slice it to retain the juices in the meat.

Spread you warm bread with the Gorgonzola spread. Add slices of steak. Add top slice of bread and saute in pan for 4-5 minutes each side until bread is a golden brown. If you'd like a "flatter" panini you can weight down the sandwich with another pan or with a brick covering in foil. Or if you have a panini press, this would be even better!

After the panini is golden brown, remove the top slice of bread and add sliced tomato and shredded basil. Replace top slice of bread and drizzle with a balsamic reduction.
This meal pairs well with a rich glass of Red Wine!


No comments:

Post a Comment