Wisconsin Gorgonzola matched with Samuel Adams Boston Ale is a great and satisfying combination. Enjoy! 

12 boneless beef top loin (strip) steaks, cut 1-inch thick

5 pounds onion, diced

3/4 cup olive oil

1 1/2 cups Samuel Adams Boston Ale

Salt, to taste

Pepper, to taste

2 teaspoons dried thyme

Lemon zest from 2 lemons, finely chopped

1/4 cup chives, minced

1/4 cup red bell pepper, minced

1 1/2 pounds Wisconsin Gorgonzola, crumbled

1. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare to medium doneness, turning occasionally.

2.  Remove to platter; keep warm. OR, grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

3. Meanwhile, caramelize onion in oil over low heat until volume is reduced by half and onions are golden brown.

4. Stir in ale and season with salt, pepper and thyme. Cook over low heat until reduced by one third. Stir in lemon zest.

5. Add chives and red bell pepper; bring mixture to boiling and cook one minute.

6. Remove from heat and stir in Wisconsin Gorgonzola. Serve immediately over grilled steak.

Makes 12 servings.

Recipe and photo courtesy of the Wisconsin Beef Council, Inc.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form