Archives for the day Sunday, March 23rd, 2014

Bonefish Grill Menu:Grilled steak with herbed gorgonzola butter Yassy’s version

If you ask my husband what kinds of steaks he likes best, answer will be grilled steak. It is either thick cut of juicy medium rare fillet, or thinly sliced flavorful flank steak.

He likes various types of sauce to go with it from garlic cracked black pepper corn sauce (You can find the recipe here), Gorgonzola dolce sauce (Recipe here), citrus teriyaki sauce (recipe here) etc..

We do not order steak anymore at one of our favorite restaurants “Bonefish grill”, but in the past, we have enjoyed Bonefish Grill’s steak with gorgonzola butter on it.

We liked the steak a lot with the gorgonzola butter on top of the steak but, problem was that the butter was cold and not melted all the way when dish was brought to the table, plus it was too much butter on the steak and, I started making the recreated dish of theirs at home.

After that, I tried recreating some of their side dish,and we have Bonefish Grill meal dinner now and then at home

Recreating the restaurant dish is always fun thing to do because guessing the ingredients are fun, and building your own taste is fun too, and when I could make good one with my twist, sometimes, my husband comments “I like yours better”,which puts a huge smile on me.

Unfortunately, since I am expecting, I cannot enjoy the taste of soft cheese like gorgonzola cheese for now, but I used to make herbed gorgonzola butter ,which my husband loved them very much.

I have so far 2 version of herbed gorgonzola butter sauce.

So,I thought, I would share the 2 version of the herbed gorgonzola butter recipes for the steak plus Bonefish grill’s side dishes; “Garbanzo bean with spinach” , “Succotash”, and “herbed Jasmin rice”.

You can have your own “Bonefish grill dinner night” too!

My version of bean dish is much more saucy. I am fine with how they are cooked with the bean dish, but , the other day, when we visited their restaurant to enjoy seafood dish, our server told us that the bean side dish tends to be “iffy” among diners,and she was asking if it is ok with the meal we ordered.

We told her “It is fine”, and my husband added “My wife has a  good recipe of the bean dish of yours,and we enjoy hers a lot.”

His comment made me happy, but if I had to guess, diners might be “iffy” with their bean side dish because their bean dish is rather dry.

Anyway, when I went to grocery store, I found out that our grocery store carry Gorgonzola Dolce. It is a Gorgonzola cheese imported from Italy, and Dolce is creamier,milder,and not as tangy as regular Gorgonzola cheese, and easy to melt into the sauce so, I decided to use the Gorgonzola Dolce cheese for one of the herbed gorgonzola butter sauce recipe.

However, regular gorgonzola cheese works just fine.

Herbed Gorgonzola butter with succotash, spicy garbanzo bean, and lemon herb rice..

Ingredients for Lemon Herb rice:

1C            Jasmine rice
1 1/4 tbs butter
1/4C        Italian flat leaf parsley chopped fine
lemon juice from 1/2 lemon
pinch of Kosher salt

Ingredients for Succotash:

1 tbs butter
1/8 red pepper chopped
1/8 green pepper chopped
1/4 sweet onion chopped
1/4C whole corn kernel
5 oz frozen edamame
Morton’s Natures Seasons

Ingredients for spicy garbanzo bean:

Extra virgin olive oil
1 cloves of garlic grated
1/2 shallots chopped
2 oz hot Italian sausage removed from the casing and broke into small pieces
9 oz drained canned garbanzo beans
Emeril’s Essence
1/4C white wine
2/3C crushed tomato
1 tbs white sugar
fresh basil leaves chopped

Ingredients for Herbed Gorgonzola Dolce butter (version 1):

1/8C pine nuts toasted
1.5 tsp chopped fresh rosemary
1 tsp chopped Italian flat leaf parsley
2 tbs butter
2 oz Gorgonzola Dolce cheese
1/8 tsp garlic powder
1/32 tsp ground black pepper
1/16 tsp kosher salt

Ingredients for Herbed Gorgonzola butter (version 2):

1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh thyme
1/4 tsp ground sage
4 tbs butter
2 oz Gorgonzola cheese, and 4 tbs toasted pine nuts

Ingredients for grilled steak:

2 tenderloin steaks
Extra virgin olive oil
McCormick Grill mate Steak seasoning

<Lemon Herb rice>

1. To the sauce pan, add 1C Jasmine rice, 1 2/3C water, 1 1/4 tbs butter and stir and let it come to boil on medium heat

2. Once boiled, stir the rice and turn the heat to medium low,cover with lid and cook for 10 minutes, and lower the heat to simmer to cook 10 more minutes

3.Once rice is done, fluff the rice and add 1/4C Italian flat leaf parsley chopped fine, lemon juice from 1/2 lemon, pinch of Kosher salt and stir and adjust the seasoning if needed

Makes; 4 servings

<Succotash>

1. In the skillet, melt 1 tbs butter

2. When melted and bubbly, add 1/8 red pepper chopped, 1/8 green pepper chopped, 1/4 sweet onion chopped, 1/4C whole corn kernel, and 5 oz frozen edamame and season it with Morton’s Natures Seasons and stir

Makes; 2 -3 servings

<Spicy garbanzo bean>

1. In the skillet, drizzle Extra virgin olive oil, and add 1 cloves of garlic grated, 1/2 shallots chopped and wait till it gets fragrant

2. Add hot Italian sausage removed from the casing and broke into small pieces 2 oz wt, and cook to brown

3. Add 9 oz drained canned garbanzo beans to the skillet, and season it with Emeril’s Essence and stir

4. Add 1/4C white wine, 2/3C crushed tomato, 1 tbs white sugar, and let it simmer for about 10 minutes or so

5. Add chopped fresh basil leaves at the very end

6. Taste and adjust the seasoning

Makes; 2 -3 servings

<Herbed Gorgonzola Dolce butter version 1>

1. In the skillet, toast 1/8C pine nuts to fragrant

2. In the food processor, add chopped fresh rosemary spring 1.5 tsp, 1 tsp chopped Italian flat leaf parsley, 2 tbs butter, 2 oz Gorgonzola Dolce cheese, 1/8 tsp garlic powder, 1/32 tsp ground black pepper, 1/16 tsp kosher salt and toasted pine nuts 1/8C and grind them to combine

3. Form it into log and place them on the plastic wrap and wrap them tightly and twist both ends like candy wrapper

4. Slice about 1/4″ Gorgonzola butter disc off from the log, and place it on top of the cooked steak
and broil until it gets melted and bubbly

** I usually wrap the Gorgonzola butter log again like a candy, and put it in the freezer bag
and freeze it.

Next time,you want to use it,all you need to do is to take it out from freezer when you cook the steak, and by the time steak is cooked and everything, Gorgonzola butter will be soft enough to slice.

<Herbed Gorgonzola Dolce butter version 2>

1. In the skillet, toast 4 tbs pine nuts to fragrant

2. In the food processor, add 1/2 tsp chopped fresh rosemary, 1/2 tsp chopped fresh thyme, 1/4 tsp ground sage, 4 tbs butter, 2 oz Gorgonzola cheese, and 4 tbs toasted pine nuts and grind them to combine

3. Form it into log and place them on the plastic wrap and wrap them tightly and twist both ends like candy wrapper

4. Slice about 1/4″ Gorgonzola butter disc off from the log, and place it on top of the cooked steak and broil until it gets melted and bubbly

** I usually wrap the Gorgonzola butter log again like a candy, and put it in the freezer bag and freeze it.

Next time,you want to use it,all you need to do is to take it out from freezer when you cook the steak, and by the time steak is cooked and everything, Gorgonzola butter will be soft enough to slice.

<Grilled steak>

1. 1 hour before the actual cooking time, take the meat out to let it come to the room temperature

2. Pat the steak dry with paper towel and,sprinkle steak seasoning both sides

** Wet/Cold steak would not make nice sear on the steak

3. On the skillet, drizzle extra virgin olive oil,and wait until you see the steam coming off from the skillet

** You would need screaming hot skillet for the nice good sear on the steak

4. Cook 6 minutes, and then flip and cook 5-6 more minutes for 1.5″ thick steak

** Omaha steak website here has cooking time chart based on the thickness of the steak and desired doneness

5. Take temperature of the steak

** For medium rare steak, take the steak out from the skillet when your meat thermometer reads 125F to 130F

** For medium,130F-135F is the temperature to take the steak out from the skillet.

** Temperature of the steak continues to rise while steak is rested about 5F-10F more

6. If the steak temperature was around 120F for medium rare, 125F for medium, place the sliced gorgonzola butter on top of the each steak and broil the steak till cheese gets melted and bubbly and take it off from the skillet

7. Serve

Makes; 2 servings

Enjoy!


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Mar 23, 2014 | 0 | Restaurant Challenge