Gorgonzola Steak Mac and Cheese
What's better than two decadent meals? A mash-up into one phenomenal one! This dish combines the elegance of a steakhouse steak with blue cheese and the rich creamy side of mac and cheese.
Ingredients
Caramelized Onions
- 2 medium white onions sliced thin
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 3 tbsp balsamic vinegar
Steak
- 1-1½ lb NY Strip steak can sub ribeye or any cut with good marbling
- 2 tsp onion powder
- 1½ tsp coarse ground pepper
- salt to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cloves garlic smashed
- 1 sprig rosemary optional
White Cheddar Gorgonzola Mac and Cheese
- 1 lb dried macaroni noodles or cavatappi
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 3 cup whole milk warmed on stovetop
- 2 cup shredded white cheddar
- 2 cups shredded monterey jack
- 6 oz crumbled gorgonzola plus more for garnish
- ⅓ cup sliced green onion for garnish
Instructions
Caramelized Onions
- In a large saute pan over medium low heat, melt butter and add sliced onions.
- Cook low and slow, stirring occasionally, for about 20-25 minutes until the onions begin to turn a light caramel color.
- Add in brown sugar and balsamic vinegar and stir. Increase heat to medium and cook until the liquid is reduced and the onions are a deep brown and sticky, 3-5 minutes. Set aside
Steak
- Season steaks generously on both sides with onion powder, ground pepper, and salt
- In a cast iron pan over medium high heat, add olive oil and heat until oil is shiny
- Add in steaks and sear for 3-4 minutes or until a brown crust has formed. Flip steaks
- Add butter, garlic, and rosemary to the pan. Sear the steaks on the second side for an additional 3-4 minutes. Occasionally tilt the pan so the butter pools on one side, and use a spoon to scoop the melted butter back onto the steak. Repeat the basting several times.
- Cook until the steak has reaches 130-140° for medium rare. Remove from the pan and rest at least 10 minutes before slicing.
- OPTIONAL: if you have a thicker cut of steak, preheat the oven to 400°. Sear the steaks on both sides as directed above, but when the internal temperature reaches 100-110°, place the pan in the oven for 5-7 minutes, or until the internal temperature reaches 130-140° for medium rare. Rest 10 minutes
White Cheddar Gorgonzola Mac and Cheese
- While your steak is cooking/resting, cook pasta according to package directions in boiling, salted water. Drain and set aside.
- In the same pot used to boil the pasta, over medium heat, melt butter and whisk in flour. Cook 1-2 minutes or until flour is a golden color.
- Add in milk and continue to whisk. Let the milk come to a simmer to allow it to thicken. Once the consistency of the milk thickly coats the back of a spoon, stir in the white cheddar and monterey jack.
- Next, stir in the gorgonzola and cooked pasta. Once combined, fold in ¾ of the caramelized onions.
- To serve, portion out a generous helping of mac and cheese into a bowl. Top with several slices of the rested steak. Garnish with additional crumbles of gorgonzola, the remaining caramelized onions, and sliced green onions. Serve immediately.