Recipe: Perfect Steak with caramelized figs, blue cheese and balsamic

Steak with caramelized figs, blue cheese and balsamic. Add a splash of olive oil and a pat of butter to a large pan on high heat. Flip the steaks over and lay the thyme sprigs on top. Add a few more tbsp of butter to the pan and let it melt.

Pour the balsamic vinegar into a small saucepan. Heat over medium low heat and bring to a simmer. Let simmer until the balsamic vinegar reduces by half and becomes thick and syrupy. You can have Steak with caramelized figs, blue cheese and balsamic using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Steak with caramelized figs, blue cheese and balsamic

You need 2 of beef steaks (I used bone-in striploin).
You need 1 of small handful fresh thyme.
Prepare 1 of large shallot, chopped.
It's 50 g of gorgonzola, thinly sliced or broken into small chunks.
Prepare 2 of green figs, quartered.
Prepare of Good quality aged balsamic vinegar for drizzling.

Then remove from the heat and let cool. Combine the olive oil, balsamic vinegar, soy sauce, thyme, rosemary, garlic, and pepper in a large container and shake well to combine. Add in the steak and make sure it is covered in the marinade. In a heavy skillet, melt the butter.

Steak with caramelized figs, blue cheese and balsamic instructions

Add a splash of olive oil and a pat of butter to a large pan on high heat. Season the steaks well with salt and freshly cracked black pepper, and sear them for 3 to 4 minutes on one side..
Flip the steaks over and lay the thyme sprigs on top. Add a few more tbsp of butter to the pan and let it melt. Baste the meat and thyme with the melted butter for another 3 to 4 minutes. Throw away the thyme sprigs and remove the meat to a plate. Top with the blue cheese so it can melt as the steaks rest..
Add the shallot and figs to the pan. Let fry, turning the figs over as needed, until the figs are caramelized and the shallot softened but not burnt. This'll only take a few minutes..
Arrange the figs and shallot on top of the steaks. Drizzle everything with a few tbsp of balsamic vinegar. Serve hot..

Lightly season the steaks with salt and pepper and add them to the pan. Add the garlic and cook over moderate heat, turning the steaks occasionally, until. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Cut the into quarters, slicing most of the way through but keeping the base intact. Squeeze the base of each fig to open it up, then wrap each one in a piece of parma ham, leaving the top open.; Put in a baking dish, then dot with the roquefort cheese.