Categories: Aldis
Ingredients
- 1/2 cup Millville Quick Oats
- 2 USDA Choice Boneless Strip Steaks
- Stonemill Essentials Iodized Salt, to taste
- Stonemill Essentials Ground Black Pepper, to taste
- 1 tablespoon Carlini 100% Pure Olive Oil
- 1 tablespoon Countryside Creamery Unsalted Butter
- 1 onion, sliced
- 1 tablespoon balsamic vinegar
- 5 ounces Specially Selected Blue Cheese Crumbles
- 2 tablespoons Friendly Farms Heavy Whipping Cream
Directions
-
Preheat oven to 375°.
-
On a small baking sheet, roast the oats for 5-7 minutes, stirring after 4 minutes. Reserve.
-
Preheat grill or grill pan to high heat. Season steaks with salt and pepper on both sides. Grill on each side for 3 minutes or until grill marks form. Place steaks on a baking sheet and cook until internal temperature reaches 125° (for a medium steak) or 135° (for a well done steak).
-
In a medium pan, heat olive oil and butter over medium high heat. Add onions and sauté for 3-5 minutes. Add balsamic vinegar and simmer, covered, for 2 minutes. Reserve.
-
In a food processor, combine the oats, blue cheese and heavy cream. Pulse to break up the cheese and until the mixture comes together.
-
Once steaks reach an internal temperature of 125°-135°, divide the oat mixture between the steaks and pat it evenly over the top. Adjust oven to broil setting.
-
Broil the steaks for 3-5 minutes, or until the crust becomes golden brown.
-
Divide the onions among two plates, top with steaks and serve immediately.