Grilled Steak with Cherry Tomato Relish and Gorgonzola Butter
Grilled Steak with Cherry Tomato Relish
Steaks of your choosing. (I prefer a flatiron, hangar, or flank. But anything will do)
3C Cherry Tomatoes
1/4 C Olive Oil
1/2 C Diced Red Onion
11/2 C Chopped Arugula
Preheat and over to 325 degrees. Cut cherry tomatoes in half. Combine with the red onion and toss well with the olive oil. Season lightly with salt and pepper. Place into a roasting pan and cook until tomatoes start to shrivel. About 25 minutes. Allow to cool, then toss with the chopped arugula.
Season your steaks with salt and pepper, then grill to your desired doneness. While the steaks are still hot, cut a 1/2 inch thick slab of the gorgonzola butter and place on top (its ok to use more if you like). Top with the cherry tomato relish. Eat.
Suggested Wine: 2014 Druthers Cabernet Sauvignon Cold Creek Vineyard, Columbia Valley
6 oz Gorgonzola
3 oz Butter
1 tsp Worcestershire Sauce
1 tsp Balsamic Vinegar
Fresh Cracked Pepper
To make the butter, soften the gorgonzola and butter for a few seconds in the microwave. Then by hand or with a mixer, combine well. Add the rest of the ingredients and mix. Lay out a piece of plastic wrap and put the butter mixture in the middle, forming a log. Wrap the plastic around the butter, and then roll the log until it becomes round and about 1 1/2 inches thick. Chill for at least 1 hour.