This is a sponsored post on behalf of Hood. All opinions are my own.
I love steak, and it’s something that everyone in our family eats. We don’t typically go out to steak restaurants though, so we generally prepare our steak at home. While I love steak on its own, one of my favorite preparations is with gorgonzola sauce. It’s a delicious way to add some big flavor to a popular dish. With such a bold entree, I usually pair my steak with gorgonzola with a simple mushroom preparation. Looking for an easy steak with gorgonzola sauce recipe? This one uses only a few ingredients and is simple to make.
Easy Steak With Gorgonzola Sauce Recipe
- 1.5-2 lbs of steak (we used skirt steak, although this sauce would work on any cut of steak)
- 1/2 cup of red wine vinegar
- 3/4 cup of gorgonzola cheese
- 1/2 cup of Hood® Light Cream
- 2 tablespoons of butter
- 1 package of small mushrooms (we use Baby Bellas)
- Salt, pepper, garlic powder to taste
Dry the steak with a paper towel
Season the steak with salt, pepper, and garlic powder. Be sure to apply to both sides.
Marinate in the red wine vinegar for several hours in the refrigerator.
When you are ready to cook, take the steak out of the refrigerator so that it warms up a bit.
If you are making the mushrooms, clean them with a mushroom brush and slice them in half.
Drain out the marinate and cook the steak. We cooked our steak on the BBQ grill. It took about 14 minutes to get to medium temperature.* Cook to your prefered temperature.
While the steak is grilling, start cooking the mushrooms. Heat up the butter in a large saute pan until it melts and spread it across the bottom of the pan.
Add the mushrooms, face down, and season with salt and pepper.
Leave them cooking on high heat until the bottoms brown – about 5 minutes. Don’t stir them during this time.
Start on the sauce by adding the Hood Light Cream to a small saucepan and cook on very low heat to warm it up. I love using Hood Cream in this recipe because it’s rich and flavorful. It doesn’t taste too heavy, and the cheese blends in perfectly. You don’t want the cream to burn, so definitely cook it slowly.
Add in the gorgonzola and stir over low heat. If it starts to bubble, lower the heat.
Cook until the cheese is melted and the sauce thickens a bit (as shown in the photo above).
While cooking the sauce, you’ll want to check on the mushrooms. Once they are browned on the bottom, you can continue to stir them until the entire mushrooms is browned. Add more seasoning if necessary. Then, distribute them to the plates.
Once the steak is ready, let it rest for a few minutes, and then slice it. Drizzle the gorgonzola sauce on the top. My kids prefer to dip their steak in the sauce, so we put it on the side for them.
* If you don’t have a BBQ grill, or would otherwise prefer to cook it inside, you can definitely do that. I recommend searing both sides on the stovetop, and then putting it in the oven.
This is a pretty easy recipe to make, as it doesn’t take too much prep or cook time. Definitely make sure that you marinate the meat, and purchase Hood Cream. It works so well in the sauce.
For more Hood Cream-inspired recipes, visit the Hood website.