Here’s a hearty appetizer that will get any gathering off to a delicious start. The rich, elegant Stilton cheese sauce complements the grilled steak to perfection.
—RADELLE KNAPPENBERGER OVIEDO, FL
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 20 APPETIZERS (3 /4 CUP SAUCE)
2 boneless beef top loin steaks (8 ounces each)
1 /4 teaspoon salt
1 /4 teaspoon pepper
1 /2 cup white wine or chicken broth
1 /3 cup heavy whipping cream
3 tablespoons sour cream
2 ounces Stilton cheese, cubed
1. Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove meat to a cutting board and keep warm.
2. In a small saucepan, bring wine to a boil; cook until reduced by half. Add cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Remove from the heat. Add sour cream and cheese; stir until cheese is melted.
3. Cut steaks into 1-in. cubes; skewer with toothpicks. Serve with sauce.
NOTES Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak depending on your region. You may substitute 1 /3 cup crumbled blue cheese for the Stilton cheese.
PER SERVING 1 appetizer: 60 cal., 4g fat ( 2g sat. fat ) , 19mg chol., 64mg sodium, 0 carb. ( 0 sugars, 0 fiber ) , 6g pro. Diabetic Exchanges: 1 lean meat, 1 /2 fat.