Blue cheese might seem like an odd ingredient to use in a marinade, but its umami quality really brings out the beefy flavor in steak.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for about 4 servings)
| ⅓ | CUP EXTRA-VIRGIN OLIVE OIL |
| 1 | TABLESPOON RED WINE VINEGAR |
| 1 | OUNCE (SCANT ¼ CUP) BLUE CHEESE CRUMBLES |
| 1 | TABLESPOON MINCED FRESH CHIVES |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the oil, vinegar, blue cheese, and chives into a 1-gallon zip-top bag and shake or squeeze, breaking up the blue cheese crumbles as you do, until blended. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts, pork chops, or beef steaks (marinated 2 hours to overnight), grilled
GRILLED RIB-EYE OR STRIP STEAKS
FOR 4 SERVINGS, add 4 boneless rib-eye or strip steaks (1 to 1¼ inches thick) to the Blue Cheese Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steaks from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 12 to 14 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Tent the steaks with foil and let rest for 5 to 10 minutes before carving and serving.
These steaks will go with just about anything—serve with any starch and seasonal vegetable you’d like. Alternatively, serve the steak, thinly sliced, over a salad of butter lettuce, strips of roasted red bell pepper, and sliced scallions dressed with blue cheese dressing and topped with crisp onion straws.