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)

Heat a charcoal or gas grill or grill pan.


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.


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.


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.


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

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.