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Grilled, Mains, Quick and Easy

Grilled steaks with blue cheese and cranberry confit

Grilled steaks with blue cheese and cranberry confit
Ken Hively / Los Angeles Times

David Gremmels and Cary Bryant could be considered the accidental cheese makers. Three years ago they were scouting for blue cheese to stock a wine bar they planned to open in Oregon when they happened on Rogue Creamery in Central ... Read more

Total time: 25 minutes | Serves 4
  • 2/3 cup fresh cranberries
  • 2 to 3 tablespoons maple syrup
  • 2 shallots, finely chopped
  • 1/2 cup red wine
  • 4 tablespoons ( 1/2 stick) unsalted butter, chilled, cut into 4 pieces
  • 4 (11- to 12-ounce) New York strip steaks, 1 1/4 inches thick
  • Coarse salt and freshly ground black pepper
  • 4 ounces American blue cheese, such as Crater Lake

Step 1Heat a charcoal or gas grill or grill pan.

Step 2Cook the cranberries in one-half cup water in a small saucepan over medium heat until they pop and the liquid is reduced by half, about 10 minutes. Stir in just enough maple syrup to take off the tart edge.

Step 3Combine the shallots and wine in a small skillet over medium-high heat and cook until the liquid is reduced to a glaze. Off the heat, whisk in the butter, a piece at a time. Add the cranberry mixture and keep warm. Season with salt and pepper to taste.

Step 4Season the steaks well with salt and pepper on both sides. Sear over the hottest part of the grill for 2 minutes on each side. Move them to a cooler part of the grill and cook, turning once, until done to your taste, about 3 to 5 minutes for medium-rare results. Transfer to serving plates.

Step 5Spoon the cranberry mixture over the steaks. Crumble the cheese over and serve.


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