Pepper and Onion Rolled Stead with Blue Cheese Butter
The rolled peppers and onions bring a flavor from inside this steak that infuses as it cooks, and perfectly complements the blue cheese butter served on top!
Equipment
- Kitchen knife
- Baking sheet
- Small mixing bowl
- Stock Pot
- Toothpicks
- Immersion blender
Ingredients
- 3-4 flat Steak Slices Can use a variety of cuts, pounded flat or cut flat. Size dictates servings for this recipe.
- 1 medium Red Bell Pepper
- 1 medium Yellow Bell Pepper
- 1 medium Green Bell Pepper
- 1 medium Onion
- 2 tbsp Olive Oil
- 1/2 head Cauliflower
- 1/4 cup Heavy Whipping Cream
- 2 cloves Garlic
- 3 tbsp Butter
- 2-3 tbsp Blue Cheese Crumbles More or less dependent on taste
- 10-12 spears Fresh Asparagus
- Salt and Pepper to taste
Instructions
- Turn oven on to 400. Drizzle each of the peppers and the onion with some olive oil and a pinch of salt. Set directly on the rack and cook until they start to get a slight char. You may prefer to switch to the broiler for the last few minutes as they get tender. Variation-if you have a gas grill, this can also be done directly on the stovetop over the flame.
- Remove and allow to cool. Slice in julienne strips and set aside. Taking each piece of steak, salt and pepper each side and lay pieces of pepper and onions along the steak. Carefully roll up and secure with a toothpick.
- Turning the oven back to 350, set the steak rolls on the sheet pan and cook until meat is done to your preference.
- When the steak is almost done, remove and add asparagus spears to the sheet pan, drizzle with a little olive oil and salt, tossing lightly.
- While the steak is cooking, in a stockpot, bring about 2 inches of water to a boil and add roughly chopped cauliflower, placing a lid on and allowing to steam until tender.
- Drain and return to stove with heat on low, adding cream, a tbsp of butter, salt and pepper, and minced garlic. Using immersion blender, puree until smooth. Adjust cream or butter for desired consistency. Return lid to keep warm.
- In a small mixing bowl, place the rest of the butter and blue cheese and mash with a fork.
- Plate with a spread of the cauliflower mash, layering asparagus, steak and a dollop of blue cheese butter. Enjoy!