Pre-order your Thanksgiving feast
Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.
SPICY BLUE CHEESE TOPPED RIB EYES
Give these grilled rib eye steaks some extra oomph by topping them with caps of jalapeno-spiked blue cheese.
Yield: Serves 6.
July 02, 2019
SPICY BLUE CHEESE TOPPED RIB EYES
Ingredients
- 1/2 cup crumbled blue cheese
- 4 oz (125 g) cream cheese, softened
- 4 tsp finely chopped seeded jalapeno pepper
- 1 tbsp finely chopped green onion
- 1 1/2 tsp red wine vinegar
- 1/4 cup chopped fresh parsley
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, bruised
- 6 rib-eye steaks, 1 inch thick
Directions
- Combine blue cheese, cream cheese, jalapeno pepper, green onion and vinegar; set aside.
- Combine parsley, oil and garlic in a heavy zip-lock plastic bag. Add steaks and squeeze bag to coat steaks with parsley mixture; seal bag. Let stand for 30 minutes.
- Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Remove steaks from marinade; discard marinade. Grill steaks to desired doneness. Serve steaks topped with blue cheese mixture.
Nutritional analysis per steak:
441 calories, 29.3 g fat, 43.1 g protein, 1.8 g carbohydrate, 0.2 g fibre, 319 mg sodium
Tip:
Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.