Time: 40 min.
Complexity: easily
Servings: 4

Top blade steak is a cut from the shoulder of the steer, with a long rib running down the center. When grilled, the rib tenderizes, and the steak itself becomes almost as tender and juicy as filet mignon, especially if grilled to medium-rare. To infuse the meat with a creamy, tart flavor, immediately remove the steak from the pan with some prepared bleu cheese butter. This butter, mixed with crumbled blue cheese and chopped parsley, will melt deliciously onto your steak. Serve with a light and refreshing salad of celery, onion, and herbs dressed with lemon juice and olive oil.

Ingredients:

• 4 top blade steaks weighing 170-200 g each.
• Half a small red onion, thinly sliced
• 2 tablespoons Worcestershire sauce
• 1 tbsp hot sauce
• 2 tbsp unsalted butter, softened
• 3 tablespoons crumbled blue cheese
• 3 tbsp chopped fresh parsley
• 4 stalks celery, thinly sliced
• 1 tbsp + 2 tsp extra-virgin olive oil
• 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, blue cheese, butter, celery, parsley

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Preparation:

Step 1
• Soak the onion rings in a bowl of cold water for about 10 minutes. Prick the steaks with a fork and season with salt and black pepper. Combine the Worcestershire and hot sauces in a baking dish, add the steaks, and turn to coat completely. Set aside while you prepare the butter and salad.
Step 2
• In a small bowl, cream together the butter, blue cheese, and 1 tablespoon of parsley. Season with salt and pepper to taste. Drain and pat dry the onions, then combine them in another bowl with the celery, 1 tablespoon of olive oil, and the remaining 2 tablespoons of parsley. Grate the zest of half a lemon over the celery salad and squeeze out all the juice. Season with salt and pepper to taste and toss.
Step 3
• Heat a large cast-iron skillet over high heat, add the remaining 2 teaspoons olive oil, and sear the steaks until browned on the bottom, 3-5 minutes. Flip and continue searing for another 3-5 minutes for medium-rare.
Step 4
• Transfer to a plate and let the meat rest for 5 minutes. Top with bleu cheese butter and serve with celery salad.

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