Fresh-off-the-grill rib steak meets its match with sweet-tart blueberries, fragrant basil, and a generous crumble of Rogue Creamery Oregon Blue. Sound a little wild? Trust us—it works. The juicy berries play nice with the bold blue cheese, and a splash of balsamic ties the whole flavor party together. One bite and you’ll be saying, “Blueberries on steak? Where have you been all my life?”
Serves: 4
Difficulty: easy
Prep time: 20 min
Inactive time: 2 hours
Cook time: 12-15 min.
Allergens: milk, soy
Ingredients
Rib Steak
- 2 lb. rib steaks
- ½ c soy sauce
- ½ c pinot noir or Syrah
- 2 T garlic, crushed
Blueberry Basil Sauce
- 1 T ea. Butter and olive oil
- 1 t salt
- ½ t black pepper
- 2 T shallot, sliced thinly
- 1 T garlic, minced
- 2 c blueberries, cleaned
- 2 T balsamic vinegar
- 2 T basil, rough chopped
- 4 oz. Oregon blue cheese, crumbled
Steps
- Combine marinade ingredients in a sealable plastic bag with steaks. Marinate steaks 2 hours.
- Preheat grill to 400F. Remove steaks from marinade and grill to desired temp, 125F in center for medium rare, turning every few min. approx. 12-15 min. total. Remove and rest steaks 5 min.
- Meanwhile, make sauce: heat oil and butter in sauce pan over medium high. Add shallots and sauté until soft, 3 min.
- Add garlic and berries and cook 1 min. more. Deglaze with vinegar. Remove from heat.
- Slice steak and pour warm sauce over. Crumble berries over and sprinkle with blue cheese. Serve immediately.
