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mac and cheese gorgonzola steak and green onions

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.
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Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Entree, Main Course
Cuisine: American
Ingredients Method

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

Method
 

Caramelized Onions
  1. In a large saute pan over medium low heat, melt butter and add sliced onions.
  2. Cook low and slow, stirring occasionally, for about 20-25 minutes until the onions begin to turn a light caramel color.
  3. 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
  1. Season steaks generously on both sides with onion powder, ground pepper, and salt
  2. In a cast iron pan over medium high heat, add olive oil and heat until oil is shiny
  3. Add in steaks and sear for 3-4 minutes or until a brown crust has formed. Flip steaks
  4. 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.
  5. Cook until the steak has reaches 130-140° for medium rare. Remove from the pan and rest at least 10 minutes before slicing.
  6. 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
  1. While your steak is cooking/resting, cook pasta according to package directions in boiling, salted water. Drain and set aside.
  2. 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.
  3. 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.
  4. Next, stir in the gorgonzola and cooked pasta. Once combined, fold in ¾ of the caramelized onions.
  5. 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.