Every once in a while you stumble upon a recipe that’s so simple that it’s not really a recipe at all, but more a way of serving something that is just fantastic. Because it’s so simple, you don’t bother saving it, thinking that you will remember it forever. Kind of like serving steak with cherry tomatoes and Cambozola cheese. Simple and intuitive, right?
But then 6 months later you want to make this incredible meal again and you are flabbergasted that you can’t actually remember the basics of it, and further mortified that you have no idea where to find the original recipe!
That happened to me the other day, and I swore that I would post this on ITD to make sure it didn’t happen again.
This is a simple recipe, courtesy of NWCAV, for when you want to step your grilled steak up a notch. Many will argue that there is no better thing than a well grilled piece of meat on it’s own, but sometimes adding an incredible pairing of cherry tomatoes and blue cheese knocks your socks off. Add in a Pinot from the Willamette Valley and I’m in heaven.
<fickle family tip> In my experience kids aren’t big fans of blue cheese. The great thing about this topping is that you can just leave it off if need be for the kids and still enjoy a grown up meal with your guest.
Need some tips on how to grill the perfect steak? Here are two posts that I have written about grilling steaks and why meat sticks to the grill (and how to avoid it!). I still revert back from time to time for a refresher 🙂
Steak with Cherry Tomatoes and Cambozola Cheese (Blue Cheese)
Ingredients
- 2 T olive oil
- 1 clove garlic minced
- 6 grape tomatoes halved
- 2 T Cambozola Cheese rind removed and cubed
- juice of 1/2 lemon
- 2-3 T chopped parsley
- Salt and Pepper
Instructions
- Combine all ingredients in a cold (preferably non-stick) pan and bring to a sizzle.
- Pour over your perfectly cooked and rested steak.
- Enjoy!