smoked strip steaks with blue cheese-wine sauce
Looking for a great recipe? Look no further. Beef Strip Steak is smoked and served with a blue cheese-wine sauce. Add salad greens for a complete meal.
- 2 beef Strip Steaks, Boneless, 1-inch thick, about 1 pound
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 4 cups mixed salad greens
- BLUE CHEESE-WINE SAUCE
- 2 ounces crumbled blue cheese
- 1/4 cup whie wine
- 1 teaspoon minced garlic
- Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
- Combine paprika, pepper and salt in small bowl. Coat steaks with spice mixture.
- Place steaks in smoker according to manufacturer's instructions. Set timer for 15 minutes depending on desired smoke flavor. When steaks are done smoking, carefully remove from smoker.
- Preheat a 12-inch nonstick skillet on medium heat until hot. Add steaks and cook 12 to 15 minutes or until internal temperature reaches medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; keep warm.
- In same skillet heat cheese, wine and garlic 2 to 3 minutes or until cheese melts. stirring often.
- Thinly slice steaks. Place steak on salad greens, drizzle with Blue Cheese-Wine Sauce, as desired.
Nutrition information per serving, 1/4 recipe: 233 Calories; 99 Calories from fat; 11g Total Fat (5.4 g Saturated Fat; 0.3 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat;) 82 mg Cholesterol; 513 mg Sodium; 3.1 g Total Carbohydrate; 1.3 g Dietary Fiber; 27 g Protein; 0 mg Calcium; 3.6 mg Iron; 482 mg Potassium; 0.4 mg Riboflavin; 5.2 mg Niacin; 0.7 mg Vitamin B6; 3.6 mcg Vitamin B12; 291 mg Phosphorus; 4.2 mg Zinc; 23.8 mcg Selenium; 67.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.