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Grilled steaks with blue cheese and cranberry confit

Time 25 minutes
Yields Serves 4
Grilled steaks with blue cheese and cranberry confit
(Ken Hively / Los Angeles Times)
1

Heat a charcoal or gas grill or grill pan.

2

Cook 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.

3

Combine 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.

4

Season 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.

5

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


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