Gorgonzola Crusted Steak
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The following recipe and photography were provided by Chef Billy Parisi.
Affordable and flavorful, this Gorgonzola Crusted Steak checks all the boxes for an elevated meal that won’t break the bank.
Heinen’s CARE Certified Coulotte steak is smothered in a breadcrumb and Gorgonzola topping then broiled to create a melted and ever-so-crisp crust that is nothing short of delicious.
To keep this dish classic, pair this steak with a loaded baked potato. You can make one from scratch, or grab a twice baked potato from Heinen’s Prepared Foods Department as a time-saving shorcut.
Why You’ll Love This Recipe
- The Gorgonzola crust creates a tangy topping that elevates a simple steak. The crumbly nature of Gorgonzola cheese means it will maintain its soft, delicate structure and not harden once it cools, so you’ll get irresistible texture and flavor in each bite.
- Coulette steak is a tender, inexpensive cut that’s easy to prepare. Thanks to its natural marbling, the Coulette steak is rich in flavor and very juicy. It is also incredibly tender, which means it is quick to prepare and requires less resting time than other cuts.
- No time to prepare a side? Heinen’s Prepared Foods Department has you covered. What’s a steak without a potato side dish? This Gorgonzola Crusted Steak is best served with a loaded baked potato, but if you don’t have the time or energy to make one, grab a twice baked potato or another starch-based side from Heinen’s Prepared Foods Department.
Gorgonzola Crusted Steak
Cook time: 1 Hour Prep time: 15min Total time: 1 Hour and 15 minutes
Servings: 2-3
Ingredients
- 8 Tbsp. Heinen's extra virgin olive oil, divided
- Salt and pepper, to taste
- 2 large potatoes
- 1 cup Heinen's Hand-Selected Gorgonzola crumbles
- 1/4 cup Heinen's panko breadcrumbs
- 1 garlic clove, finely minced
- 4 Heinen's CARE Certified Coulotte steaks (5-6 oz.)
- Heinen's unsalted butter
- Sour cream, for garnish
- Fresh chives, for garnish
Instructions
- Preheat the oven to 375°F.
- In a medium-sized bowl, mix together 4 tablespoons of olive oil and salt to taste.
- Coat the potatoes on all sides in the mixture and place them on a parchment-lined sheet tray. Bake in the oven at 375°F for 1 hour.
- In the meantime, combine the Gorgonzola, panko, garlic, and 2 tablespoons of olive oil in a medium bowl. Briefly set aside.
- Season the steaks on both sides with salt and pepper.
- Add the remaining 2 tablespoons of olive oil to a cast iron skillet over high heat.
- Once it begins to smoke, add the seasoned steaks and cook for 3-3 1/2 minutes, or until browned.
- Flip the steaks and cook for another 30 seconds.
- Turn the heat off and top off each steak with the Gorgonzola-breadcrumb mixture. Place the skillet under the broiler for 2-3 minutes or until the Gorgonzola-breadcrumb mixture is browned.
- Slice open the potatoes and add unsalted butter, sour cream and sliced chives.
